Turkey and Spinach Stuffed Portobello Mushrooms
Turkey and Spinach Stuffed Portobello Mushrooms
Prep Time
5 mins
Cook Time
55 mins
Total Time
1 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
  1. Preheat the oven to 400 degrees fahrenheit.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.