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The Knowledge > Recipes >
Wednesday, 25th July 2018
Turkey Stuffed Portobello Mushrooms
Naturally Low Carb & Gluten-Free
By LA Muscle on 25.07.2018 02:07 pm
RATE: 
These turkey stuffed Portobello mushrooms with marinara and cheese make an easy, healthy main dish. It’s naturally low carb and gluten-free making the perfect lunch or light dinner.
INGREDIENTS
- 4 large Portobello mushrooms, caps
- 450g ground turkey
- 115g mozzarella, shredded
- 200g marinara sauce
- 10g fresh basil, chopped
- 2 cloves garlic, minced
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Yields 5 servings
DIRECTIONS
- Preheat the oven to 375f/190c/170c fan
- Line a baking sheet with parchment paper, foil, or a silicone
mat
- Remove stems from mushroom caps. Bake face up until softened,
about 15-20 minutes
- Meanwhile, cook turkey in a skillet on medium-high heat,
stirring frequently, until browned, about 7-10 minutes
- Reduce heat to medium
- Add garlic and sauté for one minute, until fragrant
- Add marinara sauce, basil, sea salt, and black pepper.
(Adjust seasonings to taste depending on the marinara sauce you use)
- Cook for another 2-3 minutes, until heated through.
- Drain or blot extra fluid from mushroom caps
- Fill mushroom caps with turkey marinara mixture
- Top with mozzarella
- Cook on the top rack until mozzarella is melted and slightly
browned, about 3 minutes
- Serve and Bon Appétit!
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