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Mexican Stuffed Mushroom Caps

Mexican Stuffed Mushroom Caps

I love mushrooms; more than any one person should. And since we started a low carb thing recently (more because we’ve realized how much better we feel when we are low carb than any particular thing) I’ve been looking for more unique ways to spice up our meals.

Unfortunately; the kiddos don’t seem too crazy about the majority of my experimenting, but they’ll get over it once we find a few things they like too.


Mexican Stuffed Mushroom Caps
Recipe type: Entree
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
  • ½ lb sugar-free breakfast sausage
  • ½ lb of ground beef
  • 4 oz of cream cheese
  • 3 tbsp of chopped tomatoes
  • 2 portobello mushroom caps
  • ¼ cup of cheddar cheese shredded
  • ½ tsp cumin
  • 1 tsp dried cilantro
  • 1 tsp chile powder
  • ⅓ cup fresh cilantro
  • sour cream
  • 1 ripe avocado
  1. Preheat oven to 350°
  2. Brown the meats together and season with cumin, dried cilantro, chili powder, garlic, salt and pepper to taste.
  3. Drain the meat.
  4. Mix 4 ounces of cream cheese with meat mixture; stir, then add 3 tablespoons of chopped tomatoes and stuff it inside of the caps.
  5. Bake in oven until the mushrooms are done. (you should prick them and have the fork piece through)
  6. Turn on broiler.
  7. Top with shredded cheddar cheese return to oven for 5 minutes; or until cheese is melted.
  8. Top with fresh cilantro, sour cream and half of an avocado chopped
See Also:  Favorite Savory Breakfast Ideas



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Just tag it with #EmmmmerzEatz and I’ll re-share!

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A Military Spouse stationed in the middle of nowhere. Emma loves to cook for her family (while dodging dirty dishes). She is blessed to be a stay at home mom with 3 kiddos. She is passionate about cloth diapering, car seat safety, breastfeeding, homeschooling, frugal living, babywearing, and her Christian faith. More Molly Messy than Susie Homemaker, she has been trying to improve her housekeeping and related skills.

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