Alright people. I have another low-carb, high-flavor recipe for you all to help keep your health goals on track this week. My Turkey-Filled Portobello Mushrooms are a yummy, creative lunch idea that I make all the time to keep my weekday lunches clean and healthy.
The combination of mushrooms, tomato, and feta reminds me of the mushroom bruschetta I sometimes order at Italian restaurants. These Turkey-Filled Portobello Mushrooms taste super fresh and are packed with protein to keep you full all day long.
Turkey-Filled Portobello Mushrooms are low-carb HEAVEN
In this recipe, we are substituting portobello mushroom caps for bread as the vessel to hold our ground turkey mixture.
Coming up with low-carb substitutions is such a fun way get creative in the kitchen. I love finding new ways to sneak in extra serving of vegetables and eliminate a serving of carbs, and this dish does just that.
Whenever my meals feature a lot of wheat-based carbs, my cravings later always seem to be absolutely out of control. Even though those carbs taste so good at the time, I always seem to be hungry again two hours later.
I get excited when I can stick to a week of my low-carb recipes; if I can get through a week of clean, low-carb meals, those hunger cravings later seem to disappear. I stay satisfied for longer, and, because I feel so good, I find myself wanting to keep the streak, making it that much easier to choose a healthy option the next time I do feel hungry.
If you like this Turkey-Filled Portobello Mushroom recipe, or if you like the idea of making other recipes that feature low-carb substitutions, check out my Cauliflower Fried Rice and Pepper Taco posts!
The Glory of Mushroom Caps
Change is scary. If you are normally not a mushroom person, large mushroom caps instead of bread is very scary. Look at this as a moment of personal growth. Even if you normally don’t love mushrooms, I highly encourage you to give these portobello caps a try – I bet you’ll be surprised.
I choose portobello mushrooms for my Turkey-Filled Portobello Mushrooms because portobellos are unbelievably versatile. Did you know that mushrooms can be substituted for both the bun of a hamburger (gluten-free) and also the actual burger (vegetarian)?! LOL. Versatility defined.
I like to use the portobello in this recipe as the bread/bun because it’s light/airy like a traditional bun, but with 10x the flavor. The mushroom bun has a savory, juicy taste that you can really sink your teeth into it. It is definitely worth a try!
If you strongly dislike mushrooms, use a red bell pepper (hollowed out) or iceberg lettuce as a wrap. Personally, I find that iceberg and red peppers don’t seem to give the same juiciness and flavor as the portobello, but that is the beauty of cooking; you can change things up and customize a recipe however you’d like!
Tools Needed for Recipe: Set Of 3 Non-Stick Cookie Sheet | Titanium Nonstick Sauté Pan
Juicing up the normally dry ground turkey
Ground turkey is the perfect lean, low-calorie ingredient for your healthy recipes. Unfortunately, cooking ground turkey over the stove can cause it to lose a lot of the moisture, and the result is often times dry, crumbly and unappetizing.
A good way to combat this loss of moisture and ensure that your Turkey-Filled Portobello Mushrooms are juicy and delicious is to use a little bit of olive oil while you cook.
To do this most effectively, begin by cooking the turkey as you normally would in the pan. Next, strain out the juices and then add in olive oil. The olive oil will accentuate the existing flavors of the other ingredients in the recipe (i.e. sun dried tomatoes, feta, mushroom) to make a delicious sauce that is anything but dry.
If any of you give this a try, I would love to hear how it turns out! If you post it on your story, tag #madebymoni and I will repost!
Turkey-Filled Portobello Mushrooms
Ingredients
Mushroom Cap Bun
- 4 large portobello mushrooms caps
- 1 tsp extra virgin olive oil
Turkey Stuffing
- 12 oz ground turkey
- 4 sun-dried tomatoes
- 2 cups spinach
- 2 tbsp feta reduced fat
- salt & pepper to taste
- 2 tsp extra virgin olive oil
Instructions
Cook the Mushrooms
- Preheat the oven to 350°.
- Line a sheet pan with aluminum foil (for easy clean up).
- Remove stems from mushrooms and scrape out the inside gills of the mushrooms using a spoon.
- Lay the mushrooms on a sheet pan upside down and drizzle mushrooms with teaspoon of olive oil (save the rest of olive oil for later!)
- Roast mushrooms in the oven for 10-12 minutes until the mushrooms have softened.
Cook the Turkey Filling
- Season the ground turkey with salt and pepper.
- Cook ground turkey in sauté pan over medium-high heat. Break it into pieces as the turkey cooks. This should take roughly 6-7 minutes.
- Chop the sun-dried tomato horizontally and vertically into small pieces.
- Pour in spinach, sun-dried tomato, and the rest of the olive oil. Cook until the spinach is wilted.
Assemble Turkey-Filled Mushroom
- When the mushrooms are finished cooking, divide the turkey stuffing among the four mushrooms.
- Sprinkle feta cheese on top of the mushrooms, roughly half a tablespoon on each mushroom.
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