Looking for a low carb dinner recipe? This Turkey Taco Stuffed Portobello Mushroom recipe has it all – delicious, healthy and easy to make. It’s a keeper! 206 calories and 2 Weight Watchers Freestyle SP
This stuffed portobello mushroom recipe is a new take on an old favorite. It seems that turkey taco filling is a bit of a thing around here, including my Turkey Taco Stuffed Sweet Potatoes (a reader favorite) and Turkey Taco Stuffed Spaghetti Squash. Now portobello mushrooms have joined the gang!
Since you guys gave the thumbs-up to Ragu Stuffed Portobello Mushrooms, it seemed only right to add another version to the line-up. Cumin, chili powder, oregano, paprika and garlic add just the right amount of taco spice, using a simple homemade blend (not need to pull out the store-bought taco mix!)
Portobello mushrooms have a wonderful meaty texture and are fantastic for both stuffing and grilling (or both). I promise that you’ll never miss the extra carbs!
Tips for making this stuffed portobello mushroom recipe:
- To save yourself some time, cook the turkey mixture while the mushrooms are baking. A little multi-tasking magic!
- Start by prepping the portobello mushrooms (see the next section for details).
- Brush the tops of the mushroom caps with olive oil, then arrange them, top side down in a baking dish. Season the insides of the caps with salt and pepper.
- **This point is REALLY important!** After the first round of baking for the mushrooms caps, before filling them with the turkey mixture, pour out and discard any accumulate liquid. I even like to pat them lightly with paper towel. Quite a bit of liquid will accumulate while cooking and you don’t want to end up with soupy mushrooms!
- Prepare the turkey mixture in a skillet, scoop it into the partially-cooked mushroom caps and top with cheese. Finish baking for another 10 minutes or so.
How to clean portobello mushroom caps:
- Remove the mushroom stems by gently holding the caps with one hand and breaking off the stem with the other hand.
- Using a small spoon, scrape out and discard the gills.
- Using a slightly damp paper towel, wipe any dirt off of the top sides of the mushroom caps. Mushrooms are like sponges, so you do not want to run them under water!
Other low carb dinner recipe:
Greek Grilled Shrimp Kabobs {Cookin’ Canuck}
Chicken Fajitas Cauliflower Rice Bowl {Cookin’ Canuck}
10-Minute Pan Seared Salmon with Avocado Gremolata {Cotter Crunch}
Crockpot Cabbage Soup with Beef {That Low Carb Life}
If you make this recipe, I’d love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I’ll be sure to find it.
Turkey Taco Stuffed Portobello Mushroom Recipe
Ingredients
The Turkey Mixture:
- ¾ pound extra lean 99% ground turkey
- ¼ teaspoon kosher salt
- ¼ teaspoon ground pepper
- 1 teaspoon chili powder
- ¾ teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- 14 ounce can of crushed tomatoes
- 2 tablespoons minced flat-leaf parsley
The Mushrooms:
- 4 large portobello mushrooms
- 1 tablespoon olive oil
- 1/8 teaspoon kosher salt
- 1/8 teaspoon ground pepper
- ¼ cup grated Pepper Jack cheese
Instructions
The Turkey Mixture:
- Heat a large nonstick skillet over medium high heat. Lightly coat with cooking spray. Add the ground turkey and cook, breaking up with a wooden spoon, until cooked through. Season with salt and pepper while cooking.
- Stir in the garlic, chili powder, cumin, paprika and oregano. Cook for 1 minute.
- Stir in the crushed tomatoes. Simmer for 5 minutes. Stir in the parsley.
The Mushrooms:
- Preheat the oven to 425 degrees F.
- Remove the stems and scrape out the gills from each portobello mushroom. Brush the top of the caps with olive oil and season the inside of each cap with salt and pepper.
- Place the mushrooms in a single layer in a 9- by 13-inch baking dish. Bake until the mushrooms are becoming tender, 12 to 15 minutes.
- Decrease the oven temperature to 375 degrees F.
- Pour the liquid out of each mushroom cap and arrange them in the baking dish.
- Divide the turkey mixture evenly between the mushrooms caps. Top with the Pepper Jack cheese.
- Bake until the mushrooms are tender and the cheese is melted, 8 to 10 minutes. Serve.
Notes
Nutrition
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