Ground Turkey Stuffed Mushrooms
This Ground Turkey Stuffed Mushrooms recipe achieves restaurant-quality stuffed portobello mushrooms with healthier gluten-free and dairy-free ingredients -perfect for keto, paleo, and Whole30.
When stuffed mushrooms are on the menu at an Italian restaurant, I simply can not resist. Typically, Italian stuffed mushrooms are filled with a mixture of cheese and sausage or crab meat and topped with bread crumbs.
What I love the most about ordering stuffed mushrooms is each restaurant puts their own spin on them. The best stuffed mushroom dishes are oozing with savory-spiced ground sausage, spices, and seasoned bread crumbs.
This super simple stuffed mushroom recipe has all of the mouth-watering flavors and texture of sausage and bread crumbs but is made with ground turkey, savory Italian spices, fennel seed, and almond flour -a winning combination of dairy-free, keto, paleo, and Whole30 ingredients.
These ground turkey stuffed mushrooms are the perfect elegant appetizer to impress guests at your next holiday gathering or enjoy all to yourself! I hope you love these ground turkey stuffed mushrooms as much as I do. Enjoy!
Ingredients You’ll Need
- Large Portobello Mushroom Caps – One stuffed mushroom cap is a serving. Add a potato and vegetable side dish to make these stuffed mushrooms a meal.
- Ground Turkey – provides both fat and protein and is lower in saturated fat than sausage and beef.
- Fennel Seed – gives these stuffed mushrooms “sausage flavor.”
- Onion (minced) & Garlic (minced) – adds texture and enhances flavor.
- Dried Oregano & Dried Basil – adds delicious Italian flavor.
- Salt & Black Pepper – enhances the fresh and savory flavors of the whole recipe.
- Marinara Sauce – Be sure to use a sugar-free marinara sauce for Whole30 and double check the ingredients for any weird additives and preservatives.
- Egg – adds moisture to the filling and helps hold it together.
- Almond Flour – is a great gluten-free and grain-free alternative to bread crumbs.
- Fresh Basil – for garnish and flavor.
How to Make Turkey Stuffed Portobello Mushrooms
1 Preheat oven and prep mushrooms:
Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Arrange cleaned and dried portobello mushroom caps, cap surface side down, on the parchment paper. Set aside.
2 Make ground turkey filling:
In a large bowl, add ground turkey, fennel seed, onion, garlic, oregano, dried basil, salt, pepper, egg and almond flour. With hands or a heavy spoon, mix together well.
3 Stuff mushrooms with ground turkey filling:
Using about a quarter of the ground turkey mixture per mushroom cap, stuff mushroom caps with filling.
4 Bake stuffed mushrooms:
Bake in preheated 375 degree oven for 30 minutes or until the filling is browned and cooked all the way through (160 degrees).
5 Finish & serve:
Before serving, top each mushroom cap with warm marinara sauce and garnish with fresh basil.
Chef’s Tips
- Make sure the caps are dry. You want to get rid of as much of the moisture in the mushrooms as possible. To make sure they’re dry, you can bake them prior to stuffing them until they’re dry.
- For smaller, bite size stuffed mushrooms, you can use baby portobello caps or button mushroom caps. You’ll need to reduce the cook time.
- To get a light crisp on the surface of the filling, place the mushrooms under the broiler for a minute or two once they’re cooked.
Variations
- Switch up the protein: Instead of turkey you can use ground chicken, ground pork or ground lamb for stuffed mushrooms.
- Keto Stuffed Mushrooms: To add more fat to this recipe and make it a filling keto entree, add cream cheese or a non-dairy low carb cream cheese alternative to the filling.
- Vegan Italian-stuffed Mushroom: This recipe is already dairy-free. To make a vegan variation, use your favorite plant-based ground meat alternative.
Chopped bacon, freshly grated parmesan cheese, baby spinach leaves and nutritional yeast are also great added to stuffed mushroom filling. The options are endless.
Storing & Freezing
Storing – Arrange stuffed mushrooms in a single-layer in a shallow airtight container in the fridge for 3 to 5 days.
Freezing – Let stuffed mushrooms cool completely and then place in a single layer on a baking sheet. Transfer to freezer until mushrooms are frozen solid. Wrap individually in plastic wrap and freeze in an airtight container. Thaw in the fridge before baking.
FAQ
To make stuffed mushrooms ahead, prep the mushroom caps and make the filling and then assemble the stuffed mushrooms and bake before serving.
To keep mushrooms from getting soggy, do not soak them in water. Clean them by wiping them down with a damp paper towel.
Yes. Regular breadcrumbs or panko breadcrumbs can be used in this recipe in place of almond flour. You could also use gluten-free bread crumbs.
More Easy Dinner Recipes
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Eggplant Lasagna
Instant Pot Hamburger Helper
Sheet Pan Chicken Thighs with Vegetables
Ingredients
- 4 large Portobello Mushroom Caps
- 1 pound Ground Turkey or beef, pork, chicken
- 1 cup Marinara Sauce compliant marinara
- 1 tbsp Fennel Seed
- ½ piece Onion minced
- 2 tsp Garlic minced
- 1 tsp Dried Oregano
- 1 tsp Dried Basil
- 1 tsp Salt
- ¼ tsp black pepper
- 1 egg
- ¼ cup Almond Flour
- ⅛ cup Fresh Basil FOR GARNISH
Instructions
- 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.
