See what’s cooking!


Sign up and get the latest updates, news and recipes


Stuffed Portobello Mushrooms with Ground Turkey

Serves 44 portobello mushrooms (each about 5 inches), stems removedOlive oil2 cups ground turkey2 eggs, whisked2 tablespoons capers2 spring onions, minced2 cloves garlic, pressed1 teaspoon dried thyme1 teaspoon salt½ teaspoon black pepper, freshly ground {pinterest_rich_pins_images} Stuffed Portobello Mushrooms with Ground Turkey {/pinterest_rich_pins_images}

Stuffed Portobello Mushrooms with Ground Turkey

  • 1/7
    Stuffed Portobello Mushrooms with Ground Turkey
  • 2/7
    Portobello mushrooms, ground turkey, eggs, capers, salt, dried thyme, black pepper, garlic and spring onions
  • 3/7
    With a knife, cut 1/8-inch-deep slits in the mushroom caps in a crosshatch pattern.
  • 4/7
    Brush both sides of the caps with the olive oil, and sprinkle lightly with salt.
  • 5/7
    Place the mushrooms gill-side-up on the baking sheet, and bake in the oven for 8 minutes. Then flip over with a spatula and bake for additional 8 minutes.
  • 6/7
    While the mushrooms are baking, prepare the stuffing. Place the ingredients in a bowl and combine well, preferably using your hands.
  • 7/7
    With a spoon, distribute the stuffing evenly among the mushrooms, smoothing out the surface.

Text, photos and food cooked by Michal Martinek

Apr 30, 2015

Print this recipe

Stuffed Portobello Mushrooms with Ground Turkey

This is a simple yet delicious paleo dish with an earthy, meaty taste. Thanks to their size, portobello mushrooms are ideal for stuffing, and in this dish they serve as a perfect vessel for ground turkey bound with eggs and seasoned with capers, fresh garlic, spring onions and dried thyme.

Serve the mushrooms warm with hot sauce and a side of mixed green salad.

Because mushrooms retain a lot of water, it is a good idea to cut slits in their caps and pre-cook them, to help to release the moisture. You can make this recipe with ground chicken meat as well. 

O

  1. Serves 4
  2. 4 portobello mushrooms (each about 5 inches), stems removed
  3. Olive oil
  4. 2 cups ground turkey
  5. 2 eggs, whisked
  6. 2 tablespoons capers
  7. 2 spring onions, minced
  8. 2 cloves garlic, pressed
  9. 1 teaspoon dried thyme
  10. 1 teaspoon salt
  11. ½ teaspoon black pepper, freshly ground

1

Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper. With a knife, cut 1/8-inch-deep slits in the mushroom caps in a crosshatch pattern. Brush both sides of the caps with the olive oil, and sprinkle lightly with salt. Place the mushrooms gill-side-up on the baking sheet, and bake in the oven for 8 minutes. Then flip over with a spatula and bake for additional 8 minutes.

2

While the mushrooms are baking, prepare the stuffing. Place the rest of the ingredients in a bowl and combine well, preferably using your hands.

3

Remove the mushrooms from the oven, flip them gill-side-up, and reduce the temperature to 350 degrees.

4

With a spoon, distribute the stuffing evenly among the mushrooms, smoothing out the surface. Bake in the oven for 20–25 minutes, until the stuffing turns golden brown.

Comments


No comments yet on Stuffed Portobello Mushrooms with Ground Turkey.


Add yours...


* Required fields.

Your e-mail address will not be published.








Please enter the word you see in the image below: