Bill and I have been toying with the idea of stuffing mushrooms for a few weeks. We wondered if we should create an entree using the portabella mushroom caps, or an appetizer using the baby bellas. Although we knew we wanted to stuff them with meat or fish, we were undecided as to which herbs and seasonings should go in. Finally, after a successful morning at the gym, we took a quick trip to Whole Foods, hoping to spend an afternoon snowed in and creating a delicious entree. After too much thinking on the matter, we were going with our gut instinct, hoping to create something tasty.
Upon walking into the produce section at Whole Foods (which is about as tempting to me as walking into the shoe section at Nordstrom), Bill spotted gorgeous portabella mushroom caps, stem and all. We grabbed just enough for dinner, along with a few other staple items we needed before the snowstorm hit (more colorful veggies, Swiss Water Processed Decaf, coconut oil, and bacon…no bread, no milk, and it’s a good thing we didn’t need TP-because that would have been forgotten!), and hit the road.
For this recipe we decided on a simple seasoning of ground turkey, and we chose to bake the stuffed mushrooms in the oven to complete this quick yet delicious meal.
- 4 portabella mushroom caps
- 1 lb ground turkey
- 2 roma tomatoes, chopped
- 1/4 cup chopped green onion
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp cayenne pepper
- 1 tsp pepper
- 1 tsp salt
- 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.
These stuffed mushrooms were a fun way to spice up a simple dinner. It’s always nice to bring a little excitement back into the kitchen when you are used to the same routine. We will definitely be exploring other stuffed mushroom options in the future.
Love your blog. I am new to cooking with unprocessed food and my kitchen tools knowledge is sketchy. My question is about the beef jerky. What kind of racks did you use? The only racks I can find that fit over cookie sheets are cooling racks. I've been carrying the measurements of my oven racks since the recipe was published and can't find cookie sheets big enough to fit under them. I have the coconut aminos and a good source for grass fed london broil. I can't wait to try the recipe!
Hey T –
I saw your question here (and also with the beef jerky) – I'm going to post this response in both locations just so that it's seen.
I'm no metals chemist, but I would imagine that 170 degrees is perfectly fine for putting the cooking racks in the oven (I mean, that's not even hot enough to boil water, so what could it possibly do to metal?) Even if the sizing isn't a perfect fit, you'll be fine to use virtually whatever you have for the cookie sheet and the cooling racks. The purpose of the cookie sheet is to act as a drip tray – so a 'close' fit is fine.
I think you should go ahead and get 'drying' with that great cut of London Broil. You're going to love the jerky! Let us know if you have any questions.
Made the stuffed ports last night. After adding the seasoning per the recipe I added 1tbsp onion flakes and 1/2tsp habanero powder(we like it spicy), then baked for 15min. They were great, asked my son what he thought…"they were ok" but his plate was wiped clean and that was a better sign than his words. He also said he would eat it again.
First, Haley and Bill, thank you for helping me eat primal. I'm still just starting and it's a work in progress but you two make cooking fun!
I made these tonight for dinner and they were fantastic. I forgot to get tomatoes at the store, so instead used two heaping spoonfuls of my fresh salsa. I thought it was great. But I'm sure the fresh tomatoes were also great.
I've tried some of your other recipes and they are all so good…can't wait to keep up the cooking! Thanks!
We are so sorry we didn't see this sooner!
We couldn't be happier to help make your transition a bit easier. If you every have any questions, never hesitate to ask!
Keep up the great work!
Day 5 of Whole30. These stuffed mushrooms were delicious (I'm stuffed, myself!) They will definitely be a regular addition to our dinner rotation. Keep it up – every recipe I have tried from your site has been out of this world amazing!
~Mary & family