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I love portobello mushrooms – they are so versatile! You can fill them with just about anything savory and it almost always turns out amazing. They make the perfect vehicle for all kinds of toppings – like these turkey stuffed portobello mushrooms. I have so many more ideas on my list to try, I feel like I’ll never get through it. That’s a good problem to have though, right?
Lately I have been branching out and creating my own recipes. These turkey stuffed mushrooms are my newest creation. Even though this one is so simple, coming up with it was a tipping point that inspired me to start this blog.
On that note, welcome! I’m so glad you’re here!
The marinara and cheese combination makes these turkey stuffed portobello mushrooms incredibly satisfying, while fresh herbs and spices make them flavorful. I used pepper jack cheese for a kick, but feel free to use any cheese that you like. You can also substitute slices of cheese instead of shredded, if that’s what you have. This recipe really isn’t fussy at all, so whatever tweaks you want to make, they’ll probably work. Let me know about them in the comments!
I like that I can prepare the filling for these low carb stuffed mushrooms while the mushroom caps roast in the oven. This reduces the overall time needed for this recipe, which is always a win in my book. The caps and filling will be done around the same time. After that, simply assemble them and broil for a couple of minutes to melt the cheese.
Add a salad or some veggies as a side to accompany these turkey stuffed mushrooms, and you have a quick, delicious dinner.
Tools To Make Turkey Stuffed Mushrooms:
Click the links below to see the items used to make this recipe.
- Baking Sheet – This baking sheet is one of my favorites. I use it to cook with all the time. It’s perfect for making these Turkey Stuffed Mushrooms.
- Parchment Paper – Using parchment paper helps keep clean-up at a minimum. This is a must when cooking.
- Skillet – I use these non-stick skillets almost daily. You can brown the turkey to stuff your mushrooms with perfectly in these.
Turkey Stuffed Portobello Mushrooms with Marinara & Cheese (Low Carb, Gluten-free):
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Turkey Stuffed Portobello Mushrooms with Marinara & Cheese (Low Carb, Gluten-free)
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RECIPE TIPS in the post above! VIDEO + nutrition info + recipe notes below!
Preheat the oven to 375 degrees F (191 degrees C). Line a baking sheet with parchment paper, foil, or a silicone mat.
Remove stems from mushroom caps. Bake face up on a silicone lined baking sheet until softened (about 15-20 minutes).
Meanwhile, cook turkey in a skillet on medium-high heat, stirring frequently, until browned (about 7-10 minutes).
Reduce heat to medium. Add garlic and saute for one minute, until fragrant. Add marinara sauce, basil, sea salt, and black pepper. (Adjust seasonings to taste depending on the marinara sauce you use.) Cook for another 2-3 minutes, until heated through.
Set the oven to the broil setting. Drain or blot extra fluid from mushroom caps. Fill mushroom caps with turkey marinara mixture. Top with shredded cheese. Broil on the top rack until cheese is melted and slightly browned (about 3 minutes).
Nutritional information may vary slightly depending on the marinara sauce you use. It also assumes lean 93/7 ground turkey.
Serving size: 1 large mushroom cap with filling
NUTRITION INFORMATION PER SERVING
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
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