I am not generally a huge mushroom fan because I find fungi to be “slimy” and “wet” unless they’ve been seared on a flat top. So when Kirk asked for this recipe, I wasn’t necessarily looking forward to it. I was won over, though. It works, and the mushrooms are solid and meaty. It is also a fast and easy dinner to prep.
The only downside is those mushrooms were $7.99 a pound. Ouch. The turkey was only $5.49 a pound. But I do know that these low-carb/keto-friendly dinners make me feel that much better, so it is worth the cost.
Turkey Stuffed Portobello Mushrooms
Ingredients:
- 1 pound lean ground turkey
- 1 pound large portobello mushrooms
- 1 Tbsp + more as-needed olive oil
- ½ cup shredded mozzarella cheese
Directions:
Preheat oven to 350°.
Line a rimmed baking sheet with parchment paper.
Wipe down the mushrooms’ caps carefully. Remove the stems, then gently scrape the dark brown gills from under the caps with a teaspoon, discarding them.
Flip over the mushroom caps and brush on the olive oil. Place on the baking sheet with the caps down.
Meanwhile, heat a skillet over medium. If cast iron or stainless steel, add a drizzle of olive oil. Cook the meat till done.
Sprinkle the mozzarella cheese on top, turn off the burner, and cover. Let it rest for 2 minutes to melt, then mix it up.
Spoon equally into the mushroom caps.
Bake for 20 minutes or until the cheese is golden.
Serves 2.
~Sarah