Taco-Stuffed Portobello Mushroom Caps Ingredients: 6 large Portobello Mushroom Caps, stems and gills removed 3 T. extra virgin olive oil 1 lb. ground beef 2–3 T. taco seasoning* ½ c. water 10 oz. four cheese Mexican-blend, finely shredded 4 green onions, green part only, finely sliced ½ pint grape tomatoes, washed and cut in quarters 1 avocado, seed and skin removed, cut into small chunks Sides (optional) salsa guacamole see bonus taco seasoning recipe below Taco-Stuffed Portobello Mushroom Caps Directions: Preheat oven to 375 degrees. Line a rimmed baking sheet with parchment paper. With a pastry brush, brush olive oil on