Name: Turkey Taco Stuffed Portobello Mushrooms Recipe
Prep time: 10 min
Cook time: PT-487774H43M42S
Total time: PT-487774H43M42S
Cuisine: American
Ingredients: 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; 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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Turkey Taco Stuffed Portobello Mushrooms offer a hearty and delicious low-carb alternative to traditional tacos. With seasoned ground turkey, juicy mushrooms, and melted cheese, this dish is packed with flavor. The mushrooms serve as a perfect vessel to hold the flavorful turkey mixture, making each bite satisfying and savory. It’s a great choice for anyone looking for a healthy and tasty twist on taco night!

Why You’ll Love This Recipe

This Turkey Taco Stuffed Portobello Mushroom recipe combines all the flavors you love about tacos in a wholesome, low-carb format. The tender, meaty portobello mushrooms take the place of taco shells, adding an earthy flavor and satisfying texture. The turkey mixture is rich and flavorful, with the perfect amount of spice from the chili powder and cumin. Topped with melted Pepper Jack cheese, this dish is a great option for a quick weeknight dinner or a fun family meal. Plus, it’s customizable—add your favorite toppings like sour cream, salsa, or guacamole for extra flavor!

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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

The Turkey Mixture:

Cook the Turkey: Heat a large nonstick skillet over medium-high heat and lightly coat with cooking spray. Add the ground turkey and cook, breaking it up with a wooden spoon, until it’s browned and cooked through. Season with salt and pepper while cooking.
Add Spices: Stir in the minced garlic, chili powder, cumin, paprika, and oregano. Cook for 1 minute to allow the spices to bloom.
Add Tomatoes: Stir in the crushed tomatoes and bring to a simmer. Let it cook for 5 minutes, then stir in the chopped parsley.

The Mushrooms:

Prepare the Mushrooms: Preheat the oven to 425°F. Remove the stems and scrape out the gills from each portobello mushroom using a spoon. Brush the tops of the mushroom caps with olive oil and season the inside with salt and pepper.
Bake the Mushrooms: Place the mushrooms in a single layer in a 9×13-inch baking dish. Bake for 12-15 minutes, or until the mushrooms start to soften.
Drain the Mushrooms: Decrease the oven temperature to 375°F. Once the mushrooms are tender, carefully pour out any excess liquid from each mushroom cap.
Stuff the Mushrooms: Divide the turkey mixture evenly between the mushroom caps, then top each with the grated Pepper Jack cheese.
Final Bake: Return the stuffed mushrooms to the oven and bake for an additional 8-10 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.

Servings and Timing

Servings: 4
Prep time: 10 minutes
Cook time: 25-30 minutes
Total time: 35-40 minutes

Variations

Spicy Kick: If you like extra spice, top the stuffed mushrooms with jalapeños or add some hot sauce to the turkey mixture.
Cheese Swap: Try using a different cheese, like shredded cheddar or mozzarella, for a variation in flavor.
Add Vegetables: Feel free to add some sautéed bell peppers, zucchini, or spinach to the turkey mixture for more veggie goodness.

Storage/Reheating

Storage: Leftover stuffed mushrooms can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the oven at 350°F for 10-15 minutes or until heated through. You can also reheat them in the microwave for 1-2 minutes, but the texture may be softer.

FAQs

1. Can I use regular ground beef instead of turkey?

Yes, you can substitute ground beef for turkey if you prefer. Just be sure to drain any excess fat after cooking.

2. Can I use other mushrooms instead of portobello?

While portobello mushrooms are ideal due to their large size, you can use other mushrooms like cremini or shiitake, but the filling amount will be less.

3. Can I make this recipe ahead of time?

Yes, you can prepare the turkey mixture and stuff the mushrooms ahead of time. Store them in the refrigerator and bake when ready to serve.

4. Can I freeze the stuffed mushrooms?

Yes, you can freeze the stuffed mushrooms before baking. Wrap them tightly in foil or place them in an airtight container and freeze for up to 2 months. Thaw in the refrigerator overnight before baking.

5. Can I use a different cheese besides Pepper Jack?

Yes, you can use any cheese you prefer, such as mozzarella, cheddar, or a vegan cheese substitute.

6. How do I know when the mushrooms are fully cooked?

The mushrooms should be tender when pierced with a fork and the cheese should be melted and bubbly.

7. Can I add sour cream or guacamole to this dish?

Yes, adding sour cream, guacamole, or salsa as toppings would enhance the flavor of the dish. These would be great additions!

8. How can I make this dish spicier?

You can add diced jalapeños to the turkey mixture or sprinkle red pepper flakes on top before serving to give it an extra kick.

9. Can I use fresh tomatoes instead of canned crushed tomatoes?

Yes, you can use fresh tomatoes. Just chop them finely and cook them down until they release their juices.

10. Can I serve these mushrooms with a side dish?

These stuffed mushrooms pair wonderfully with a simple salad, rice, or even a side of roasted vegetables.

Conclusion

Turkey Taco Stuffed Portobello Mushrooms are a creative and healthier take on taco night. Packed with lean turkey, bold spices, and topped with melted cheese, they offer all the flavors you love in a taco but without the carbs. This recipe is perfect for anyone looking for a low-carb, satisfying meal that’s both easy to make and full of flavor. With the added bonus of being customizable, you can make these stuffed mushrooms your own by adding your favorite toppings and side dishes!