These turkey stuffed portobello mushrooms are wonderful for dinner or make a healthy protein rich lunch.
Portobello mushrooms stuffed with lean ground turkey, sautéed spinach and grape tomatoes, make an impressive appetizer for your next party or get-together. It also makes a perfect lunch or dinner option if you’re looking to use light and seasonal ingredients.
Portobello mushrooms are so versatile, you can fill them with just about anything savory and they turn amazing. To can make these stuffed mushrooms ahead of time, just cook and cool to room temperature, then cover tightly with plastic wrap or beeswax wrap and refrigerate up to 3 days. Uncover and bake for 5 minutes.
Turkey Stuffed Portobello Mushrooms
Ingredients:
- 1 tablespoon coconut oil
- 6 large portobello mushroom caps, cleaned and gills removed
- 1 small onion, diced
- ½ pound organic ground turkey
- 2 cups baby spinach leaves
- 1 cup grape tomatoes, sliced and roasted
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
Directions:
- In a large skillet over medium high heat, melt about 1 tablespoon of coconut oil. Place the mushrooms into the skillet and let cook until softened, about 5 minutes. Flip them halfway through. Remove from the skillet and set aside on a plate.
- In the same skillet, add the onion and sauté until softened, for about 2-3 minutes.
- Add the ground turkey to the skillet and break it up into small pieces with a wooden spoon until it’s all cooked through, for about 7 minutes. Add the Italian seasoning, salt and pepper and stir to combine.
- Reduce The heat to low then add the baby spinach leaves and grape tomatoes. Sautee for 2-3 minutes until the tomatoes and spinach is softened.
- To assemble, use a small spoon and scoop the turkey spinach filling into the caps of the mushrooms. Top with grape tomatoes. Serve warm.
Turkey Stuffed Portobello Mushrooms
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 6 1x
Ingredients
- 1 tablespoon coconut oil
- 6 large portobello mushroom caps, cleaned and gills removed
- 1 small onion, diced
- ½ pound organic ground turkey
- 2 cups baby spinach leaves
- 1 cup grape tomatoes, sliced and roasted
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
Instructions
- In a large skillet over medium high heat, melt about 1 tablespoon of coconut oil. Place the mushrooms into the skillet and let cook until softened, about 5 minutes. Flip them halfway through. Remove from the skillet and set aside on a plate.
- In the same skillet, add the onion and sauté until softened, for about 2-3 minutes.
- Add the ground turkey to the skillet and break it up into small pieces with a wooden spoon until it’s all cooked through, for about 7 minutes. Add the Italian seasoning, salt and pepper and stir to combine.
- Reduce The heat to low then add the baby spinach leaves and grape tomatoes. Sautee for 2-3 minutes until the tomatoes and spinach is softened.
- To assemble, use a small spoon and scoop the turkey spinach filling into the caps of the mushrooms. Top with grape tomatoes. Serve warm.
About The Author
Dina Hassan is a recipe developer, food photographer and food stylist. She believes that the key to a happy life is eating natural food, and when she’s not behind the camera, you can find her cooking up a new healthy recipe.
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