These turkey stuffed portobello mushrooms have creamy black garlic cheese, spinach, onions and roasted red peppers for an easy and unbelievably tasty dinner!
Want to laugh? One of the first recipes I posted (about a whole month into blogging) was for spinach and cheese stuffed portobello mushrooms. Go take a look at that post (don’t be thrown off by the first picture of that phallic mushroom from wikipedia) then come back and laugh with me.
Another great stuffed vegetable recipe from the early days were these Cheesy Mushroom Stuffed Peppers. Not quite as bad as those stuffed mushrooms but comical nonetheless for sure!
Ah, good times.
I still stand by that stuffed mushroom recipe though.
I actually remember how cheesy and delicious it was that day I made it but if given the choice now, pretty sure I’d pick these turkey stuffed portobello mushrooms instead.
That whole “we eat with our eyes first” thing might just have some legs.
The addition of lean turkey gives them staying power those original stuffed mushrooms didn’t have while the addition of the black garlic creamy gourmet cheese (and some extra cheddar for good measure) keeps them creamy and cheesy like any good stuffed vegetable should be.
The black garlic gourmet cheese is delicious enough to eat straight out of the container with a simple cracker.
In fact, it was hard to save it for the recipe when initially trying it that way.
With quality ingredients, nothing artificial and an incredible taste, it’s a spread you could just as easily put out as is for an appetizer tray as you could cooking with it like in these turkey stuffed portobello mushrooms.
Considering the timing, feel free to use leftover Thanksgiving turkey (dark meat fans raise your hand!!) in place of the ground turkey, it’ll work just as well.
You can also try them with some ground sausage for an even more decadent dinner. Either way, your mouth won’t be disappointed.
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Love this Turkey Stuffed Portobello Mushrooms recipe?
Try these other recipes: Buffalo Turkey Cauliflower Skillet, Bison Stuffed Peppers and Tomato, arugula and ricotta salata stuffed portobellos.
- 1 tablespoon extra virgin olive oil
- 3/4 pound ground turkey
- 1/2 cup chopped onion
- 2 cups packed baby spinach
- 2 tablespoons chopped fresh herbs (sage, rosemary, etc.), divided
- 7 ounces black garlic creamy gourmet cheese (I used Finlandia)
- 3 ounces cheddar, grated
- 1/3 cup chopped roasted red peppers
- salt and pepper
- 4 portobello mushroom caps, cleaned
- 1/2 tablespoon butter
- 2 tablespoons panko breadcrumbs
- 2 tablespoons regular breadcrumbs
- Preheat oven to 350 degrees.
- Heat olive oil in a large skillet over medium heat.
- Once hot, add the turkey and onion. Break the turkey into small pieces as it browns with a spatula.
- Add the spinach and 1 tablespoon of the herbs to the skillet once the turkey is browned. Season with salt and pepper to taste and cook until spinach is wilted.
- Transfer the turkey mixture to a large bowl.
- Add the creamy cheese, grated cheddar and roasted red peppers. Stir until well combined.
- Place the portobello mushrooms on a baking sheet gill side up and fill each mushroom with the turkey mixture.
- Place the butter in a small pan over medium heat. Once melted, add the breadcrumbs and remaining tablespoon of herbs. Stir with a spatula so that the breadcrumbs absorb the butter. Cook over medium heat 2-3 minutes until slightly toasted. Remove from heat and sprinkle the breadcrumb mixture on top of each filled mushroom.
- Bake the mushrooms for about 20 minutes until mushrooms start to give off liquid.
- Remove from the oven and serve warm.
Amount Per Serving: Calories: 514Total Fat: 30gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 122mgSodium: 419mgCarbohydrates: 29gFiber: 3gSugar: 4gProtein: 35g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.