Turkey and Spinach Stuffed Portobello Mushrooms

Turkey Stuffed Portobello Mushrooms

Throwing it back old school with this one.

Okay, I’ll admit it. I’ve been sick all 12 days of 2016 so far (although this feels like it’s probably the final day!!)

That means I’ve been sprawled on the couch, downing bottles of Robitussin, running through boxes of tissues like nobody’s business, and binge watching Netflix.

A non-functioning sense of smell/taste and absolutely no energy = no recipe development for me.

So, I’m recycling.

Today, I’m bringing you one of the most popular recipes from my old blog:

Turkey and Spinach Stuffed Portobello Mushrooms

Extra large portobello mushroom caps stuffed with ground turkey and sautéed greens, smothered in marinara sauce and mozzarella cheese, and broiled until bubbly and melty. Yum!

This is a great weeknight meal.

Delicious, nutritious, and ready in under an hour.

In order to prevent soggy-mushroom syndrome, you pre-cook all of components separately, then assemble and quickly broil before serving to brown and melt the cheese.

Each person gets a huge mushroom loaded with protein and veggies.

I find these types of meals hugely satisfying, and I think you will too!

Turkey Stuffed Portobello Mushrooms

Turkey and Spinach Stuffed Portobello Mushrooms

Turkey and Spinach Stuffed Portobello Mushrooms

3.5 from 2 votes
Prep5 mins
Cook55 mins
Total1 hr
Servings: 4


  • 4 extra large portobello mushroom caps
  • extra virgin olive oil, for drizzling
  • 4 cloves garlic, minced
  • 1 lb frozen chopped spinach or kale
  • 1 tablespoon red wine vinegar
  • 1 1/4 lb ground turkey
  • salt
  • pepper
  • 1 teaspoon dried oregano
  • 1/2 teaspoon onion powder
  • 1 jar tomato-basil marinara sauce
  • 1 (8-oz) package shredded mozzarella cheese


  • Preheat the oven to 400 degrees fahrenheit.
  • Liberally drizzle a nonstick skillet with extra virgin olive oil. Warm over medium heat. Add the garlic and the spinach/kale. Cook for about 5 minutes until heated through. Remove the spinach to a bowl, toss with red wine vinegar, and set aside.
  • Add 1 tablespoon of olive oil to the skillet and add the ground turkey, 1 teaspoon salt, 1/2 teaspoon pepper, oregano, and onion powder. Cook over medium-high heat for 10 minutes, stirring frequently and breaking up the turkey into small pieces, until the turkey is no longer pink. Remove from heat and set aside.
  • Rub the mushrooms all over with extra virgin olive and season with salt and pepper. Cover a baking sheet with parchment paper, place the mushrooms on it and bake for 20 minutes in the oven until tender.
  • Remove the mushrooms. Add a base layer of spinach to each mushroom. Top with turkey, slather with marinara sauce, and top liberally with mozzarella cheese.
  • Bake the mushrooms for another 10 minutes in the oven. Remove from the oven and place in the broiler. Broil on high for just a few minutes until the cheese is golden and bubbly. Enjoy right away.
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2 thoughts on “Turkey and Spinach Stuffed Portobello Mushrooms

  1. 5 stars
    This recipe was SO GOOD! I have been trying to eat cleaner and happened to have all the ingredients on hand. I added a bit of onion when I sautéed the spinach. I also substituted homemade tomato sauce to control the sugar content. I followed the rest of the directions exactly and it was delicious. Thank you!!

  2. 2 stars
    This was a fail for me. I wish the instructions to cook the mushrooms for 20 min was the first step. So you can cook spinach and meat while mushrooms are baking. My mushrooms ended up being flat and small so couldn’t fit everything inside. 😕 So we just cut up mushrooms and mixed in. Maybe 6 servings would’ve been better?

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