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    Home » Entrees

    Turkey Taco Stuffed Portobello Mushroom Recipe

    Published: Mar 11, 2019 · Modified: Aug 27, 2019 by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 4 Comments

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    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
    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 #weightwatchers #lowcarb #dinnerrecipes #healthy

    Turkey Taco Stuffed Portobello Mushroom Recipe

    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!

    Ground turkey cooked with spices, garlic and crushed tomatoes in a large nonstick skillet.

    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.

    Stuffed portobello mushrooms are a great option for an easy dinner! Always a family favorite. 206 calories and 2 Weight Watchers Freestyle SP #healthy #recipe #dinner #taco

    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!

    This Turkey Taco Stuffed Portobello Mushroom recipe comes together in about 30 minutes, and is both healthy and delicious! 206 calories and 2 Weight Watchers Freestyle SP #weightwatchers #glutenfree #lowcarb #recipe

    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}

    Instagram-button 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.

    Stuffed portobello mushrooms are a great option for an easy dinner! Always a family favorite. 206 calories and 2 Weight Watchers Freestyle SP #healthy #recipe #dinner #taco

    Turkey Taco Stuffed Portobello Mushroom Recipe

    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
    4.75 from 4 votes
    Print Pin Rate
    Course: Entrees
    Cuisine: Southwestern
    Keyword: Stuffed Mushrooms, Turkey Taco
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Servings: 4 Servings
    Calories: 229kcal
    Author: Dara Michalski | Cookin' Canuck

    Ingredients

    The Turkey Mixture:

    • ¾ pound extra lean 99% ground turkey
    • ¼ teaspoon kosher salt
    • ¼ teaspoon ground pepper
    • 3 cloves minced garlic
    • 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
    • ⅛ teaspoon kosher salt
    • ⅛ teaspoon ground pepper
    • ¼ cup grated Pepper Jack cheese
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    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

    Weight Watchers Points: 2 (Freestyle SmartPoints), 5 (Points+)

    Nutrition

    Calories: 229kcal | Carbohydrates: 11g | Protein: 24g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 59mg | Sodium: 461mg | Potassium: 912mg | Fiber: 3g | Sugar: 7g | Vitamin A: 710IU | Vitamin C: 11.8mg | Calcium: 107mg | Iron: 4.2mg
    Tried this recipe?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.

    Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

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      Reader Interactions

      Comments

      1. Irene

        August 31, 2019 at 8:15 am

        5 stars
        Loved these!!!

        Reply
      2. Karen Moss

        June 21, 2019 at 11:36 am

        5 stars
        I had made your taco sweet potatoes before and loved them, so thought I'd try this one, too. We are mushroom lovers here, so enjoyed this one even more!

        Reply
      3. Sally

        June 18, 2019 at 5:15 pm

        How much garlic is called for in this recipe?

        Reply
        • Dara

          June 18, 2019 at 6:06 pm

          Hi Sally, I apologize for the omission. I just edited the recipe - it should be 3 cloves of garlic. I hope you enjoy the recipe!

          Reply

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      I'm Dara, a Canadian living in the U.S. and sharing my favorite healthy recipes. My cooking motto is that healthy eating never needs to be boring!

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