Turkey-Stuffed Portobello Mushrooms

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If you’re looking for a dish that’s both nutritious and bursting with flavor, these Turkey-Stuffed Portobello Mushrooms are the perfect choice. Imagine juicy turkey combined with aromatic herbs, all nestled in meaty portobello caps. It’s a delightful, satisfying meal that’s great for lunch or dinner.

These mushrooms are not only visually appealing but also provide a hearty texture that’s sure to satisfy your cravings. The savory turkey filling paired with the earthy taste of the portobello creates a mouthwatering experience that is hard to resist.

Delicious Turkey-Stuffed Portobello Mushrooms Recipe

This recipe features large portobello mushrooms filled with a savory mixture of ground turkey, onions, garlic, and a blend of spices. The mushrooms are roasted to perfection, resulting in a tender, juicy bite that’s both healthy and satisfying.

Ingredients

4 large portobello mushrooms, stems removed
1 pound ground turkey
1 medium onion, finely chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon salt, adjust to taste
1/2 teaspoon black pepper
1 cup diced tomatoes (canned or fresh)
1 cup shredded mozzarella cheese
2 tablespoons olive oil
Fresh parsley for garnish

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C).
Prepare the Mushrooms: Brush the portobello caps with olive oil and place them on a baking sheet, gill side up.
Cook the Turkey Filling: In a skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened. Add the ground turkey, oregano, thyme, salt, and pepper, cooking until the turkey is browned and cooked through.
Add Tomatoes: Stir in the diced tomatoes and cook for an additional 2-3 minutes until heated through.
Stuff the Mushrooms: Spoon the turkey mixture into each portobello cap, packing it gently. Top each stuffed mushroom with shredded mozzarella cheese.
Bake: Place the stuffed mushrooms in the preheated oven and bake for 20-25 minutes, or until the mushrooms are tender and the cheese is melted and bubbling.
Garnish and Serve: Remove from the oven, garnish with fresh parsley, and serve hot.