Taco Stuffed Portobellos (Bonus! Mexican Rice)

Taco Stuffed Portobello (Gluten Free!)

It’s Always Taco Night at Our House

WE LOVE TACOS! Our city is probably the taco capital of the world. I’m a California girl (born and raised, wooh!) so I used to be all about those BURRITOS–especially in college (ya know, post-bar food). Breakfast burritos, carne asada burritos, Baja burritos….wrap it up in a giant flour tortilla and I. AM. SET. 

Then I moved to Austin…breakfast tacos are LIFE here. Really, ALL tacos are LIFE here. I pushed back at first saying “no, I want a BURR-IT-O” but everyone just kept waving little corn tortillas in my face. WHAT IS THIS!? And then I gave in. I said yes to the taco life. You can pretty much make anything a taco in this town and, trust me, people do it.

And now, we cannot deny the deliciousness and portability of the wonderful ATX tacos. Not sure what to make for breakfast? Tacos. Hungry but not for a huge meal? Tacos. Got some leftover brisket from BBQ? TACOS! I’ll admit it. Tacos are so damn delicious that I could eat them everyday. And we pretty much do. But now we have refined our tastes a little bit and go for the deconstructed taco BOWL every now and then. But then we crisp up those tortillas for a little bit of crispy on the top. YUM!

It’s All About That ‘BELLO

Taco Stuffed Portobello (Gluten Free!)

Now that you’ve read my Ode to Tacos, we can move onto the good stuff. Tacos are delicious and all, but at some point, we needed to change it up and add a little pizzaz to those handheld pockets of joy. There’s the typical lettuce wrap and the bowl and the jicama tortilla, but I wanted something with a little more oomph to it. Enter the Portobello mushroom: tender, umami, light, meaty, savory, DELICIOUS. I love adding mushrooms to pastas and savory dishes to add a little extra texture and flavor. So I saw the GIANT ones at store and figured it would make the perfect bowl! Those ‘bellos are simple to cook and really add the extra depth to the simplest meal.

Taco Stuffed Portobellos (AND Mexican Rice!)

I’ve added a little bonus recipe for y’all to enjoy as well. I used the rice to stuff the portobello but it can also be made on it’s own as a side dish for any meal. Add a little bit more heat to yours by seasoning with some extra red pepper. Play with different toppings and take some of your classic salsas to spice things up a bit (I’m a sissy when it comes to spicy foods). One of my favorite toppings is plain Greek yogurt as it tastes JUST like sour cream. Put a dollop on top of your stuffed mushroom and enjoy!

Serves 1 stuffed mushroom

Taco Stuffed Portobellos (Bonus! Mexican Rice)
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    For the rice
  • 1/2 Tbsp ghee or butter
  • 1/2 Cup chopped yellow onion
  • 1 clove of garlic, minced
  • 1/2 tbsp cumin
  • 1/2 tsp red pepper
  • 1 Cup white basmati rice
  • 1/2 Cup canned, diced tomatoes (no salt added)
  • 2 Cups low sodium chicken broth
  • salt and pepper to taste
  • For the Taco Stuffed Portobellos
  • 4 large portobello mushroom caps (stems removed and washed)
  • 2 Tbsp melted ghee or butter
  • salt & pepper
  • For the filling
  • 1/2 Tbsp ghee or butter
  • 1 LB ground turkey or beef
  • 1/2 Tbsp cumin
  • 1/2 Tbsp paprika
  • 1/2 Tbsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • Toppings (all optional)
  • 1 Cup chopped red bell pepper
  • 1/2 Cup chopped green onion
  • 1/4 Cup chopped cilantro
  • lime wedges
  • greek yogurt


    For the rice
  • In a large sauce pan (about 2-2.5QT) over medium-high heat, melt 1/2T of ghee. Add chopped onions and saute until slightly translucent.
  • Add minced garlic and saute with onions for about 30 seconds.
  • Add cumin and red pepper and stir.
  • Add rice and stir to coat rice.
  • Add tomatoes and chicken broth and bring to a boil. Lower heat to simmer and cover. Simmer about 20 minutes or until rice is fully cooked and liquid is absorbed.
  • Meanwhile....while the rice is cooking:
  • Preheat oven or toaster oven to 375 degrees. Line a sheet pan with parchment paper.
  • Coat the portobello mushrooms with the butter (top and bottom). Season all sides with a pinch or two of salt and pepper.
  • Place on the sheet pan upside down and bake for 10-15 minutes until they are tender.
  • While the rice AND the mushrooms are cooking:
  • In a large saute pan over medium heat, melt 1/2 Tbsp ghee or butter.
  • Add ground turkey, cumin, paprika, salt, pepper, and cayenne pepper. Stir to mix ingredients and cook until meat is completely cooked through (especially if you use poultry!)
  • Remove from heat and set aside.
  • Assembly
  • Once meat, rice, and portobellos are cooked:
  • Fluff the rice and make sure ingredients are all mixed together.
  • Arrange portobellos on a plate upside down (so the bowl of the cap is facing up, just as they were when in the oven).
  • Spoon about 2 Tbsp of meat into each mushroom cap, followed by about 2 Tbsp of rice (add more if you are hungry!)
  • Top with your favorite toppings. Pictured here: red bell pepper, green onion, cilantro, lime juice. Add a dollop of PLAIN greek yogurt for a little cool freshness on top.

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