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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!