Stuffed Portabella Mushroom Caps
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My Notes:
Show Nutritional Info
| This is our estimate based on online research. | |
| Calories: | 267 |
| Fat: | 13 g |
| Carbohydrates: | 5 g |
| Protein: | 30 g |
| Calculated per serving. | |
Serves: 4
Serves: 4
Ingredients
- 1/4 tsp 1/4 tsp Cayenne Pepper
- 1/4 cup 1/4 cup Green Onion, chopped
- 1 tsp 1 tsp Garlic Powder
- 1 tsp 1 tsp Coriander
- 1 tsp 1 tsp Cumin
- 1 lb 1 lb Ground Turkey
- 1 tsp 1 tsp Onion Powder
- 1 tsp 1 tsp Black Pepper
- 4 whole 4 whole Portobello Mushroom Cap
- 2 whole 2 whole Roma Tomato, chopped
- 1 tsp 1 tsp Salt
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Rinse mushroom caps under cold water and set aside.
- In a large non -frying pan, brown turkey meat on medium heat.
- Add seasoning and green onion, and continue to saute until green onions are soft.
- Remove from heat and add chopped tomato.
- Preheat oven to bake at 400.
- Place mushroom caps on a broiling pan, stem side up.
- Stuff mushroom caps with ground turkey mixture.
- Bake stuffed mushrooms for 7 minutes, or until turkey starts to brown on the top.
- Serve and enjoy.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.
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