Taco Stuffed Portabellas

Yield: 4 servings

Per Serving: 1 Lean, 3 Green, 2 Condiments

Cook Time: 15 minutes

Prep Time: 10 minutes

Ingredients

• 4 large portabella mushroom caps

• 1 lb 90-94% lean ground beef

• 2 Tbsp chopped onion

• ¼ cup diced poblano pepper

• 1 clove garlic, minced

• 1, 14.5 oz can diced tomatoes

• ½ tsp cumin

• 1 tsp chili powder

• ½ tsp dried parsley

• ¼ tsp salt

• ¼ tsp ground pepper

• 4 oz reduced-fat shredded cheddar cheese, divided

Directions

1. 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.

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.

Nutrition Facts Per Serving: 340 calories, 18g fat, 11g carbohydrate, 33g protein