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.
Ah, good times.
I still stand by that recipe. 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 Finlandia 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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This is a sponsored conversation written by me on behalf of Finlandia™ . The opinions and text are all mine.