This post may contain affiliate links. Please read our disclosure policy.

These Ground Beef Taco Stuffed Portobello Mushrooms have all the taco flavors you love without the tortilla!  This easy ground beef recipe cuts the carbs but is big on flavor.

Hello friends!  I’m back from vacation and ready to share this NEW recipe for Taco Stuffed Portobello Mushrooms!  My Sausage Stuffed Portobello Mushrooms are so popular, I wanted to come up with another version of stuffed portobello mushroom caps.

This time, I wanted to give you a ground beef recipe, since I know you guys are always looking for ways to use ground beef!  And what better way to use ground beef than in a taco inspired recipe? But before we get to the recipe,  let’s answer all your burning questions about portobello mushrooms.

Which is correct: Portobello or Portabella?

Whether you say Portobello or Portobella, you are correct!  Both spellings are used, so say it however you like!

Can you eat the gills of a Portobello Mushroom?

Although the gills of the portobello mushroom are edible, they can make your food “muddy” and have an undesirable texture.  So I use a spoon to scrape them out before filling and cooking the mushroom.

What is the gill side of a portobello mushroom anyway?

The “gills” of the mushroom look just like they sound.  The gills are under the cap of the mushroom, and are usually very dark brown.  They can easily be scrapped out with a spoon.

These meaty portobello mushroom caps are stuffed with a taco seasoned filling of ground beef, beans, corn, onions and bell pepper.  Then topped off with melty cheese. Plus since it’s stuffed in a portobello mushroom, you won’t even miss the tortilla. These Taco stuffed mushrooms are great for taco tuesday or any other night of the week!

If you like this recipe, be sure to check out my Sausage Stuffed Portobello Mushrooms and my Tex Mex Stuffed Bell Peppers!

4 Week Meal Plan for 30-Minute Meals
Includes recipes, shopping lists and suggestions!

Please enable JavaScript in your browser to complete this form.

Ground Beef Taco Stuffed Portobello Mushrooms

4.67 from 6 votes
Prep 20 minutes
Cook 15 minutes
Total 35 minutes
Servings 6 Servings
These Ground Beef Taco Stuffed Portobello Mushrooms have all the taco flavors you love without the tortilla!  This easy ground beef recipe cuts the carbs but is big on flavor.


  • 6 portobello mushrooms stems and gills removed
  • 1 pound ground beef
  • 2 tablespoons olive oil
  • 1 onion diced
  • 1 red bell pepper diced
  • 4 garlic cloves minced
  • 3 tablespoons taco seasoning
  • 15 ounces tomato sauce
  • 1 cup frozen corn
  • 1 cup black beans cooked
  • 8 ounces cheddar cheese grated
  • salt to taste
  • pepper to taste
  • fresh herbs for garnish if desired optional


  • Preheat oven to 375°F.
  • Clean mushroom caps: Remove stems from mushrooms and use a spoon to scrape out the gills. Arrange mushroom caps on a baking sheet, brush with olive oil and season with salt and pepper. Set aside.
  • In a sauté pan over medium heat, brown the ground beef. When beef is cooked, remove from pan and drain fat.
  • Add 1 tablespoon olive oil. When hot, add the onions and bell peppers, season with salt and pepper. Sauté until they have released their water and water has evaporated, and they are soft and starting to turn golden. 5-7 minutes
  • Add the garlic and taco seasoning, sauté for 30 seconds. Add the corn and black beans, tomato sauce, and the cooked ground beef back into the pan, stir to combine. Cook until 2-3 minutes or until beef is warmed through. Taste and season with more salt and pepper if needed.
  • Spoon taco meat mixture into the mushrooms, top with shredded cheese.
  • Bake for 15 minutes, or until cheese is melted and mushrooms are tender. Finish under the broiler for 1-2 minutes to brown cheese, if desired. Garnish with fresh herbs such as thyme and oregano if desired.


Serving: 1g | Calories: 505kcal | Carbohydrates: 25g | Protein: 29g | Fat: 33g | Saturated Fat: 15g | Cholesterol: 93mg | Sodium: 769mg | Potassium: 1041mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1425IU | Vitamin C: 34.8mg | Calcium: 313mg | Iron: 3.7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner
Cuisine: American
Did you like this recipe?Please comment, rate and share! And don’t forget to tag me on Instagram @foxandbriar AND #foxandbriar so I can see what you made!


Hello! I’m Meghan.

I am so glad that you are here! I am the recipe developer, photographer, and writer here at my blog Fox and Briar. I am a passionate, self-taught home cook and believe that most things are better homemade and that good food doesn’t need to be complicated.

Related Recipes

4.67 from 6 votes (3 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. I finally tried these tacos – Excellent taste and very easy & fast to make.
    This recipe is now on my list of ‘will make again’.
    Thanks for publishing it

    1. Hi Amanda, I’m not sure how they freeze – mushrooms have so much water in them they might have an odd texture after thawing. Let us know if you give it a try!

  2. 5 stars
    Tasted amazing we eliminated the corn and black beans to make it more keto friendly and my husband loved it!

  3. 5 stars
    A few substitutions. Didn’t have red peppers so used frozen green and jarred pepperocini. Added lots of thyme and oregano to the mix and some salt. Made in baby Bella’s. Delicious! Served with steamed broccoli and avocado slices.