Cheesy turkey-stuffed Mexican mushrooms are pleasing for all

Apr 11, 2015 at 12:00 p.m. ET

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.

Serves 6

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)


  1. Heat your oven to 375 degrees F, and line a baking sheet with parchment paper.
  2. 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.
  3. Add the envelope of taco seasoning and the water to the turkey, and stir well.
  4. Add the onion, tomatoes, cilantro and salsa, and cook for an additional 2 to 3 minutes.
  5. Remove the turkey mixture from the heat, and spoon the filling into each portobello mushroom cap.
  6. Top each mushroom with grated Monterey Jack cheese, and bake uncovered for 20 minutes.
  7. Remove from the oven, and serve over rice, next to a salad or with grilled vegetables.
  8. Best served warm.

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