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5 from 1 vote

Fiesta Stuffed Portabella Mushroom Caps

Prep Time15 mins
Cook Time30 mins
Total Time45 mins


  • 6 Monterey Mushroom Portabella Caps, stems removed
  • 1 Tbsp avocado oil, plus additional for drizzling
  • 1 lb. lean ground beef or your favorite ground protein
  • 1 cup steamed rice
  • 1/2 small red onion, chopped (about 1/3 cup)
  • 1 medium red bell pepper, chopped (about 1 cup)
  • 2 garlic cloves, minced
  • 2 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp chipotle chili powder
  • 1/2 tsp sea salt


  • Preheat oven to 400º. Line a baking sheet with aluminum foil or grease a baking sheet (or both!) and set aside.
  • Wash, dry and remove stems from Portabella caps. Use a pairing knife to cut back flesh that covers gills, if needed. 
  • In a large skillet, add oil and once hot add in all chopped vegetables and spices.
  • Cook for 4-5 minutes until the veggies are tender and then remove from the heat.
  • Place cooked veggies in a large bowl and add prepared rice. Mix well.
  • Add ground beef (uncooked) to rice and veggies and mix until well incorporated.
  • Place Portabella caps on prepared baking sheet and evenly divide the mixture into balls and place into mushroom caps, being careful to spread out the mixture to edge of cap.
  • Spray or drizzle edges of mushroom caps with oil and cook for 25 minutes or until thermometer reads 160º.
  • Enjoy with avocado, pico de gallo, cilantro or other favorite toppings!