These Italian Stuffed Mushrooms are a flavorful full meal that is healthy and friendly with keto, paleo and whole30 lifestyles.
4 large Portobello Mushroom Caps
1 pound Ground Turkey (or beef, pork, chicken)
1 cup Marinara Sauce (compliant marinara)
1 tbsp Fennel Seed
1/2 piece Onion, minced
2 tsp Garlic, minced
1 tsp Dried Oregano
1 tsp Dried Basil
1 tsp Salt
1/4 tsp black pepper
1/4 cup Almond Flour
1/8 cup Fresh Basil (FOR GARNISH)
Pre-heat oven to 375
In a large bowl, add ground turkey, spices, egg and almond flour.
Mix with hands until fully combined and divide into 4 equal pieces.
Press each divided meat “burger” into the portobello mushroom cap.
Cook in oven at 375 for about 30 minutes or until meat mixture is cooked all the way through (160F)
Add warmed marinara to top of each mushroom cap before serving.
Garnish with fresh basil.