Stuffed Mushrooms with Taco Meat and Cheese

These stuffed mushrooms blend traditional flavors with a creative twist, featuring savory taco meat, rich cheese, and the briny touch of black olives. The garlic and onion add depth, while the mushrooms provide an earthy base, making this dish a delightful appetizer that's both comforting and exciting. Perfect for gatherings, these stuffed mushrooms cater to savory cravings and offer a satisfying bite.

Ingredients:

• 12 large portobello or cremini mushrooms
• 1 cup cooked taco meat (beef or turkey)
• 1/2 cup black olives, chopped
• 1/2 cup onion, finely diced
• 2 cloves garlic, minced
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1 tablespoon olive oil
• 1 teaspoon taco seasoning
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Clean the mushrooms and remove the stems, setting them aside.
3. In a skillet, heat olive oil over medium heat. Add the diced onion and minced garlic, cooking until they are soft and fragrant.
4. Add the chopped mushroom stems and cook for another 2-3 minutes until tender.
5. Stir in the cooked taco meat, black olives, taco seasoning, salt, and pepper. Mix well and remove from heat.
6. Stuff each mushroom cap with the taco meat mixture, pressing down slightly to ensure they are filled.
7. Top each stuffed mushroom with shredded cheese.
8. Place the stuffed mushrooms on a baking sheet and bake for 15-20 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.
9. Garnish with fresh cilantro or parsley before serving.