Description
Succulent “stuffed portobello mushrooms” offer a delightful vegetarian main course packed with Mediterranean flavors. Roasted mushroom caps filled with herbed cheese, spinach, and toasted pine nuts provide a rich, satisfying meal you’ll crave again and again.
Ingredients
Scale
Mushrooms:
- 4 large portobello mushrooms
Protein:
- 1 cup ground turkey
- 1/2 cup ricotta cheese
- 1/4 cup grated parmesan cheese
Vegetables and Herbs:
- 1/2 cup spinach, chopped
- 1/4 cup red bell pepper, diced
- 2 cloves garlic, minced
Seasonings and Liquids:
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp balsamic vinegar
Garnish:
- 2 tbsp fresh basil, chopped
Instructions
- Preheat the oven to 400°F and prepare a baking sheet with parchment paper for easy cleanup.
- Gently clean portobello mushrooms with a damp paper towel, removing stems and creating a hollow cavity for stuffing.
- In a skillet, heat olive oil over medium heat and sauté minced garlic until fragrant, approximately 30 seconds.
- Add ground turkey to the skillet, breaking it into small crumbles and cooking until completely browned and no pink remains.
- Incorporate chopped spinach and diced red bell peppers into the turkey mixture, cooking for an additional 2-3 minutes until vegetables soften.
- Remove skillet from heat and fold in ricotta cheese, grated parmesan, dried oregano, salt, and black pepper, mixing thoroughly.
- Brush the exterior of mushroom caps with balsamic vinegar and arrange them gill-side up on the prepared baking sheet.
- Generously fill each mushroom cap with the turkey and cheese mixture, ensuring an even distribution.
- Bake in the preheated oven for 15-18 minutes, or until mushrooms are tender and the filling is heated through.
- Remove from oven and let rest for 2-3 minutes to allow filling to set.
- Garnish with freshly chopped basil before serving hot directly from the baking sheet.
Notes
- Swap ground turkey with plant-based crumbles for a vegetarian version that maintains protein content and flavor profile.
- Use gluten-free parmesan cheese to make the recipe suitable for individuals with gluten sensitivities.
- Choose low-fat ricotta or Greek yogurt as a healthier alternative to reduce overall calorie and fat intake.
- Pat mushrooms completely dry after cleaning to prevent excess moisture during baking, ensuring a perfectly roasted texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Dinner, Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 210
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 13 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 70 mg