Use portobello mushroom caps as a filling, low-carb ingredient for your next dinner. Stuffed with lean ground turkey and Mexican-inspired flavors, these are healthy and protein-packed.
Are you intimidated by using mushrooms in your recipes? I think sometimes mushrooms, especially portobellos, get overlooked when shopping because of their odd, sponge-like looks. Forget the looks, and let's put their flavor first. Not only are they a wonderful substitute for when vegans and vegetarians are looking for a "meatier" ingredient in recipes, but they are also perfect for meat eaters and serve as tasty, edible bowls in these Mexican turkey-stuffed portobellos.
I sautéed extra-lean ground turkey with taco seasoning, diced tomatoes, onions, cilantro and shredded Monterey Jack cheese, then stuffed the mixture into huge mushroom caps. Once baked, these make a hearty dinner when you are looking to keep things super healthy, low-carb or gluten-free.
Cheesy turkey-stuffed Mexican portobellos recipe
Hearty portobellos are stuffed with a Mexican-inspired lean ground turkey filling, cheese and diced tomatoes, then baked for a tasty, healthy dinner.
Prep time: 25 minutes | Bake time: 20 minutes | Total time: 45 minutes
- 1 pound extra-lean ground turkey
- 1 envelope taco seasoning
- 2 tablespoons water
- 1 small sweet onion, minced
- 2 tomatoes, minced
- 1 small handful fresh cilantro, chopped
- 1/4 cup salsa (any type or flavor works in this dish)
- 1 cup grated Monterey Jack cheese
- 6 portobello mushroom caps, cleaned
- Extra diced tomatoes, red onion and cilantro, for garnish (optional)
- Heat your oven to 375 degrees F, and line a baking sheet with parchment paper.
- Heat a nonstick pan over medium heat, add the turkey, and cook for about 5 minutes or until no longer pink and the juices run clear.
- Add the envelope of taco seasoning and the water to the turkey, and stir well.
- Add the onion, tomatoes, cilantro and salsa, and cook for an additional 2 to 3 minutes.
- Remove the turkey mixture from the heat, and spoon the filling into each portobello mushroom cap.
- Top each mushroom with grated Monterey Jack cheese, and bake uncovered for 20 minutes.
- Remove from the oven, and serve over rice, next to a salad or with grilled vegetables.
- Best served warm.
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