Taco Stuffed Portabellas
1 lean – 3 greens – 0 healthy fats – 2 condiments (per serving)
4 servings Ingredients: • 1 tsp chili powder • ½ tsp cumin • ½ tsp dried parsley • 1 clove garlic, minced • 1 lb 90-94% lean ground beef • 2 tbsp chopped onion • ¼ tsp ground pepper • ¼ cup diced poblano pepper • 4 large portabella mushroom caps • 4 oz reduced-fat shredded cheddar cheese, divided • ¼ tsp salt • 1, 14.5 oz can diced tomatoes
Directions:
1. Preheat broiler on low. Remove stems, and gently scrape out the gills from the underside of the mushroom cap and discard. Lightly coat mushrooms with cooking spray, and place them on a baking sheet. Broil until tender, about 4 to 5 minutes.
2. 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.
3. Divide the mixture into four portions, 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.
