Turkey-Filled Portobello Mushrooms
These Turkey-Filled Portobello Mushrooms are low-carb, high-flavor and perfect for a week day lunch! If you use little baby bellas, you can easily make these as a healthy party app as well.
Servings: 2
Calories: 427kcal
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.
