Preheat oven to 375 degrees. Wash and prep all produce.
To prepare the mushroom caps, gently remove stems by hand. Scoop out the gills with a spoon and discard.
Line a rimmed baking sheet with parchment paper. With a pastry brush, brush olive oil on the outside of each mushroom cap, and around the interior and edges. Set finished caps on lined baking sheet and set aside.
Ove medium-high heat, brown ground beef in a large skillet until no longer pink. Carefully drain off excess fat and return to heat.
Add 2-3 tablespoons taco seasoning mix and 1/2 cup water to the skillet. Stir to distribute taco seasoning evenly. Cook on medium-high heat for 5-7 minutes, or until excess water cooks down, stirring occasionally. Remove from heat and let cool for a couple of minutes.
Divide the seasoned beef amongst the 6 muschroom caps. Add approximately 1 ounce of shredded cheese to each cap and top with sliced green onions.
Place baking sheet on middle rack of oven and bake until cheese is melted. Keep an eye on it. This took my oven about 7-8 minutes. Remove from heat and cook for a couple minutes before serving.
Top with chopped tomatoes, avocado, additional cheese, and green onions.
Notes
This recipe makes 6 servings.21 Day Fix Container Counts (rounded up/down to the closest 1/4): 1 green, 1 tsp, 3/4 red, 1/2 blueHave you made this recipe? Take a picture and share on Instagram or Facebook and tag @carrieelleblog!