Tomato Basil Turkey Stuffed Portobello Mushrooms

Juicy portobello mushrooms stuffed with a flavorful turkey and vegetable filling. They're perfect for a quick and easy weeknight meal.

Portobello mushrooms have been a staple in my kitchen for years. They're so versatile and can be used in a variety of dishes. I've always been a fan of stuffed mushrooms, but I wanted to create a version that was a little more substantial. That's where the ground turkey comes in. It adds protein and flavor to the filling, making these mushrooms a satisfying meal. I also like to add a variety of vegetables to the filling, such as onions, garlic, tomatoes, and basil. This gives the mushrooms a nice pop of color and flavor.

Prep time: 15 | Cook time: 25 | Serves: 4

Ingredients

• 4 large portobello mushrooms
• 1 lb lean ground turkey
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup diced tomatoes
• 1/2 cup fresh basil, chopped
• 1/2 tsp dried oregano
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese (optional)

Instructions

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Remove the stems from the mushrooms and place them on the baking sheet, gill side up.
3. In a skillet, cook the ground turkey, onion, and garlic until the turkey is browned and cooked through.
4. Add the diced tomatoes, basil, oregano, salt, and pepper to the skillet and cook for another 5 minutes.
5. Spoon the turkey mixture into the mushroom caps, sprinkle with Parmesan cheese if desired, and bake for 20-25 minutes until the mushrooms are tender.
6. Serve hot and enjoy!

Why It Works

• The large size of portobello mushrooms makes them the perfect vessel for stuffing.
• Ground turkey is a lean protein that cooks quickly and easily.
• The combination of vegetables in the filling adds flavor and nutrition.
• Baking the mushrooms in the oven allows them to cook evenly and develop a tender texture.