Mediterranean Ground Turkey Stuffed Mushrooms- Easy and Healthy
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Mediterranean ground turkey stuffed mushrooms are bursting with flavor, loaded with nutrients, and perfect for a quick and healthy dinner. Tender portobello caps are filled with savory ground turkey, wilted spinach, garlic, briny olives, and feta cheese. They’re hearty, satisfying, and naturally low in carbs.
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Recipe at a glance
Here’s why you will love this recipe
It’s a healthy comfort food recipe that feels fancy but comes together in under an hour. The spinach and feta combo adds brightness, while ground turkey keeps it lean and satisfying.
What you will need
Ingredient List
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How to make Mediterranean Ground Turkey Stuffed Mushrooms
Prep mushrooms: Wipe the mushrooms clean with a damp towel, remove stems and gills from the portobello. Preheat the oven to 375 degrees f.
STEP 1: Heat olive oil, in a skillet; cook garlic until fragrant then add the turkey and cook until the turkey is cooked through.
STEP 2: Stir in the spinach until it has wilted. Turn the heat off and add the cheese.
STEP 3: Stuff the mushroom caps with the turkey filling and place into an oven-safe dish.
STEP 2: Place the mushrooms into a preheat oven and bake for 15 miniutes.
Some tips for making this recipe
- Avoid washing mushrooms directly,use a damp cloth to wipe them clean.
- Use large portobello caps which are sturdy and perfect for holding the filling.
Be sure to check out the full recipe below
How to store leftovers
To keep your stuffed mushrooms fresh, store them in an airtight container in the refrigerator for up to three days. Allow them to cool completely before refrigerating to maintain the best texture. When it’s time to reheat, the oven works best; simply warm them at 350°F for 10 to 15 minutes. If you’re using a microwave, cover them with a damp paper towel to help retain moisture and prevent drying out.
Craving more easy ground turkey ideas? Don’t miss my complete guide to ground turkey recipes—it’s packed with simple, flavorful dinners for every night of the week. Check them out here.
Serving suggestions
Serve this tasty dinner as a main course with a chopped Greek salad, arugula salad or roasted broccoli. You can also use baby bella mushrooms and turn them into bite-sized appetizers.
Recipe variations
Meat – Replace the turkey with ground chicken, beef or pork.
Vegetarian – Try crumbled tempeh, cooked lentils or chopped mushrooms and walnuts for a meatless version.
Cheese – Swap the feta cheese with mozzarella, parmesan or goat cheese.
Grains – If you aren’t counting carbs, stir in cooked quinoa or rice to stretch the filling further.
Spice it up – Add a pinch of red pepper flakes for heat.
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Recipe FAQs
Yes, you can make the filling and stuff the mushrooms ahead. Just cover and refrigerate for up to a day, then bake when ready to serve.
It is not recommended; the mushrooms can become watery and the texture will change.
Yes! With no breading or added starches, this recipe fits well into low-carb and keto diets.
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Mediterranean Ground Turkey Stuffed Mushrooms
Equipment
Ingredients
- 1/2 pound Ground Turkey
- 2 large Portobello Mushroom Caps
- 1 clove Garlic chopped
- 1 cup Baby Spinach
- 1/4 cup Feta Cheese
- 1/4 teaspoon Dried oregano
Instructions
- Wipe the mushrooms clean with a damp towel, remove stems and gills from the portobello. Preheat the oven to 375 degrees f.
- Heat olive oil, in a skillet; cook garlic until fragrant then add the turkey and cook until the turkey is cooked through.
- Stir the spinach into the turkey mixture until it has wilted. Turn the heat off and add the cheese and olives.
- Use a spoon to stuff the mushroom caps with the turkey filling and place into an oven-safe dish.
- Place the mushrooms in a preheated oven and bake for 15 minutes.
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
Source: simpleandsavory.com
