Taco Stuffed Portabellas

These healthy stuffed mushrooms will be a hit at your next cookout

It's almost Memorial Day Weekend and the living is easy! Well, ALMOST. You may find it to be more difficult to eat healthy at all of the cookouts and outdoor parties that will be taking place this weekend. When most people think of a cookout, they have dreams of hot dogs, hamburgers, creamy potato salad, and chips — all foods that can wreak havoc on your waistline.

Get ready to adjust your Memorial Day Weekend shopping lists! This healthy and delicious summer recipe is brought to you by Medifast's new Simply Well™: An Everyday, Healthy Cookbook.

 

4
Servings
338
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4 large portabella mushroom caps
  • 1 Pound 90 to 94 percent lean ground beef
  • 2 Tablespoons chopped onion
  • 1/4 Cup diced poblano pepper
  • 1 clove garlic, minced
  • 14.5 Ounces can diced tomatoes
  • 1/2 Teaspoon cumin
  • 1 Teaspoon chili powder
  • 1/2 Teaspoon dried parsley
  • 1/4 Teaspoon salt
  • 1/4 Teaspoon ground pepper
  • 1 Cup shredded, reduced-fat cheddar cheese, divided

Directions

Preheat broiler on low. Remove stems, and gently scrape out the gills from the underside of the mushroom cap and discard. Rub olive oil onto mushrooms and place on a baking sheet. Broil until tender, about 4 to 5 minutes.

Meanwhile, cook beef with onion, pepper, and garlic in a large skillet until brown over medium-high heat. Reduce heat, add tomatoes and spices, and simmer for 10 minutes.

Divide the mixture into four portions, and then scoop one portion into each mushroom cap (serve any excess filling alongside the mushroom). Sprinkle one ounce of cheese on top of each mushroom.

Nutritional Facts

Total Fat
17g
24%
Sugar
7g
8%
Saturated Fat
9g
38%
Cholesterol
112mg
37%
Carbohydrate, by difference
12g
9%
Protein
34g
74%
Vitamin A, RAE
117µg
17%
Vitamin B-12
4µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
15mg
20%
Vitamin K (phylloquinone)
12µg
13%
Calcium, Ca
341mg
34%
Choline, total
96mg
23%
Fiber, total dietary
2g
8%
Folate, total
24µg
6%
Iron, Fe
4mg
22%
Magnesium, Mg
44mg
14%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
720mg
100%
Selenium, Se
35µg
64%
Sodium, Na
908mg
61%
Water
115g
4%
Zinc, Zn
10mg
100%

Taco Shopping Tip

How hot is that chile pepper? Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Taco Cooking Tip

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.

Taco Wine Pairing

Malbec, syrah/shiraz, mourvèdre, Rhône blends, zinfandel, petite sirah, primitivo, or carménère with meat- and bean-based dishes; viognier or grüner veltliner with seafood dishes.