Mexican Stuffed Mushrooms

These are the bomb. If you have a hankerin' for some mexican food, give them a try. 

Ingredients:

12 Medium Sized Portobello Mushrooms

1lb Grass-fed Ground Beef

2T Extra Virgin Olive Oil

4 Cloves Garlic Diced/Pressed

1 (14.5oz) Can Diced Tomatoes

1 (4.5oz) Can Diced Green Chiles

1 "Packet" Taco Seasoning

Optional: Shredded Grass-fed Cheddar

Directions:

Preheat your oven to 350F. Line a jelly roll pan with parchment paper or foil. Wash and remove stems from your mushrooms. Lay them on jelly roll pan. Brown beef in skillet then drain in colander. While beef is draining, saute the garlic in olive oil in the skillet you browned the beef for 2 minutes. Return beef to pan. Add in tomatoes, green chiles, and taco seasoning. Stir and bring to a simmer. Let simmer for 5 minutes then turn off the burner. Stuff each mushroom with a heaping spoonful of meat mixture. Top with shredded cheddar and bake for 20-25 minutes. 

This recipe is great to make and save for lunches throughout the week. Or to make the meat mixture ahead of time and stuff/bake the mushrooms at a later date. You can also half the recipe if you need/want less. I got my 'shrooms and grass-fed cheddar at Trader Joe's. The mushrooms come in packages of 6. Trader Joe's also has Organic Fire-Roasted Diced Tomatoes w/Green Chiles in a can! Woot! To make this recipe Whole30 approved simply omit the cheese. I promise, it will still be satisfying and tasty!