Why You’ll Love This Turkey and Spinach Stuffed Portobello
- It’s a complete meal in one neat package. You’ve got your protein, your veggies, and your “vessel” all baked together. No need for complicated side dishes unless you really want to—this is dinner, sorted.
- The texture combination is seriously wonderful. The juicy, meaty turkey filling contrasts so nicely with the tender-yet-firm portobello cap. You get a little bit of everything in each forkful.
- It’s incredibly versatile and forgiving. Don’t have spinach? Use kale. Want a bit more kick? Add some red pepper flakes. This recipe is a fantastic template you can make your own.
- It feels fancy without the fuss. These stuffed mushrooms look like something from a nice restaurant menu, but the process is genuinely simple. It’s a great way to elevate a simple ingredient into something special.
Ingredients & Tools
- 4 large portobello mushroom caps
- 1 tbsp olive oil, plus more for brushing
- 1 lb lean ground turkey
- 1/2 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 5 oz fresh spinach, roughly chopped
- 1/2 cup grated Parmesan cheese, divided
- 1/4 cup breadcrumbs (Panko works great)
- 1 large egg, lightly beaten
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- to taste salt and freshly ground black pepper
- 2 tbsp fresh parsley, chopped (for garnish)
Tools: A large baking sheet, paper towels, a large skillet, a mixing bowl, a small bowl.
A couple of ingredient notes right off the bat—using lean ground turkey keeps things light, but a little olive oil ensures it stays moist. And that smoked paprika? It’s not just for color; it adds a subtle, smoky depth that really makes the filling sing. Don’t skip it!
Serves: 4 | Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Choosing your portobellos. Look for mushrooms that are large, firm, and have a deep, cup-like shape. You want a good “bowl” to hold all that delicious filling. Avoid any that look slimy or have a strong, off-putting smell.
- The importance of gill removal. This might seem like an extra step, but scraping out the dark gills with a spoon is key. It prevents the final dish from becoming too watery and dark, and it creates more room for the stuffing.
- Wilt your spinach properly. When you cook the spinach, make sure to really squeeze out the excess water once it’s wilted. A little moisture is good, but too much will make your filling soggy. I usually press it between paper towels.
- Don’t overmix the filling. Once you combine the turkey mixture with the egg, cheese, and breadcrumbs, mix just until everything is incorporated. Overmixing can make the filling a bit tough.
How to Make Turkey and Spinach Stuffed Portobello
Step 1: First, preheat your oven to 400°F (200°C). Take your portobello caps and gently wipe them clean with a damp paper towel—don’t run them under water, as they’ll absorb it like a sponge. Carefully twist off the stems (you can chop these finely and add them to the filling if you like!). Then, take a small spoon and scrape out the dark gills from the underside of the cap. This is the secret to a non-watery result! Place the cleaned caps, gill-side up, on a baking sheet lined with parchment paper or lightly greased. Brush the caps lightly with olive oil and sprinkle with a pinch of salt and pepper.
Step 2: Now, for the filling. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for about 4-5 minutes, until it becomes soft and translucent. Add the minced garlic and cook for just another 30 seconds until fragrant—you’ll know it’s ready when the aroma hits you. Then, add the ground turkey, breaking it up with a spoon or spatula. Cook until it’s no longer pink, about 5-7 minutes. Season with the oregano, smoked paprika, salt, and pepper as it cooks.
Step 3: Add the roughly chopped spinach to the skillet with the cooked turkey. It will look like a lot at first, but it wilts down incredibly quickly—in just a minute or two. Stir continuously until the spinach is fully wilted and incorporated. Remove the skillet from the heat and let the mixture cool for a few minutes. This is important so the egg doesn’t start to cook when you add it later.
Step 4: Transfer the slightly cooled turkey and spinach mixture to a mixing bowl. Add in the breadcrumbs, about half of the Parmesan cheese (save the rest for topping!), and the lightly beaten egg. Use a fork or your hands to mix everything together until just combined. You want it to be uniform, but again, don’t overwork it.
Step 5: It’s stuffing time! Divide the filling evenly among the four prepared portobello caps, mounding it generously and pressing down lightly so it holds together. You want a nice, hearty pile of filling on each one. Sprinkle the remaining Parmesan cheese over the top of each stuffed mushroom.
Step 6: Bake in your preheated oven for 18-22 minutes, or until the mushrooms are tender, the filling is cooked through, and the cheese on top is golden and bubbly. You can pop them under the broiler for the last minute or two if you want an extra-golden top. Let them rest for about 5 minutes after pulling them out of the oven—this helps the flavors settle and makes them easier to handle. Garnish with fresh chopped parsley before serving.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with lemon vinaigrette — The peppery arugula and sharp lemon cut through the richness of the mushrooms beautifully, adding a fresh, crisp element to the meal.
- Garlic roasted asparagus or green beans — Another vegetable side that roasts in the oven at the same temperature makes dinner a breeze. The earthy flavors complement the mushrooms perfectly.
- Creamy polenta or mashed cauliflower — Spooning the stuffed mushroom over a soft, creamy base turns it into an even more comforting and decadent dish. The juices from the mushroom and filling seep down into the polenta… it’s heavenly.
Drinks
- A light-bodied Pinot Noir — The earthy notes of the wine mirror the mushrooms, while its acidity balances the savory turkey and cheese. It’s a classic pairing for a reason.
- A crisp, citrusy pale ale or lager — The carbonation and hop bitterness cleanse the palate between bites, making each mouthful of the rich stuffing taste fresh again.
- Sparkling water with a twist of lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and work similarly to the beer in balancing the meal’s richness.
Something Sweet
- Dark chocolate pots de crème — The intense, slightly bitter chocolate is a wonderful, not-too-sweet ending that feels elegant and satisfying after the savory main course.
- Lemon sorbet with fresh berries — This is like a palate-cleanser and dessert in one. The bright, tart lemon is a fantastic contrast and feels light after the meal.
- Almond biscotti with a cup of espresso — A little crunch, a little nuttiness, and a strong coffee finish the evening on a sophisticated note without being heavy.
Top Mistakes to Avoid
- Mistake: Not removing the gills from the mushrooms. This is the number one reason for a watery, dark final dish. The gills release a lot of liquid as they cook, which can make your filling soggy and turn everything a murky color.
- Mistake: Adding the egg to the hot filling. If your turkey mixture is piping hot when you add the egg, the egg will start to cook on contact, creating little scrambled bits instead of acting as a binder. Let it cool for 5 minutes first.
- Mistake: Overpacking the filling. You want a nice mound, but if you press it down too firmly, it can become dense. A light hand ensures a lighter, more tender texture.
- Mistake: Underseasoning the turkey. Ground turkey is a bit of a blank canvas and needs a good amount of seasoning. Taste the mixture before adding the egg and adjust the salt and pepper—remember, some of the salt will be absorbed by the breadcrumbs and mushroom.
Expert Tips
- Tip: Use a cookie scoop for easy filling. For perfectly even and neat portions, use a large cookie or ice cream scoop to transfer the filling into the mushroom caps. It’s faster and less messy than using two spoons.
- Tip: Let the mushrooms “sweat” first. For an even drier, more concentrated mushroom flavor, you can bake the empty, oiled caps for 5-7 minutes before adding the filling. This drives off excess moisture, ensuring a firm final texture.
- Tip: Make-ahead magic. You can assemble these completely up to a day in advance. Cover the baking sheet tightly with plastic wrap and refrigerate. Just add a few extra minutes to the baking time since you’re starting from cold.
- Tip: Add umami with sun-dried tomatoes. Chop up a few oil-packed sun-dried tomatoes and mix them into the filling. They add a wonderful chewy texture and a deep, savory flavor that takes the dish to the next level.
FAQs
Can I use a different type of mushroom?
You can, but the results will be different. Large cremini mushrooms would work as a smaller appetizer version. For a main course, portobellos are really ideal because of their size and meaty texture. Using smaller mushrooms would mean a much shorter cooking time and a different filling-to-mushroom ratio, so I’d stick with portobellos for this specific recipe.
Can I make these stuffed mushrooms vegetarian?
Absolutely! A fantastic vegetarian swap is to use a mixture of cooked quinoa or lentils and finely chopped walnuts in place of the ground turkey. You’ll want to sauté the onions and garlic, then add the cooked grains, walnuts, and spinach. The egg and breadcrumbs will still help bind it all together beautifully.
How should I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, the oven or an air fryer is your best bet to keep the mushroom from getting soggy. Reheat at 350°F (175°C) for about 10-15 minutes, until warmed through. The microwave will work in a pinch but can make the mushroom soft.
My filling is a bit wet. What can I do?
If your filling seems too moist before baking, you can add another tablespoon or two of breadcrumbs to help absorb the excess liquid. This usually happens if the spinach wasn’t squeezed out thoroughly enough. It’s an easy fix—just mix in the extra breadcrumbs until the consistency feels firm enough to hold its shape.
Can I freeze these before or after baking?
You can freeze them after they are fully baked and cooled. Wrap each one individually in plastic wrap and then aluminum foil, and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating. I don’t recommend freezing them unbaked, as the raw mushroom can become mushy upon thawing.
Turkey And Spinach Stuffed Portobello
Whip up a hearty, low-carb meal with these Turkey & Spinach Stuffed Portobello mushrooms. A simple, protein-packed dinner that's fancy enough for guests but easy enough for a weeknight!
Ingredients
Ingredients
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4 large portobello mushroom caps
-
1 tbsp olive oil (plus more for brushing)
-
1 lb lean ground turkey
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1/2 medium yellow onion (finely diced)
-
2 cloves garlic (minced)
-
5 oz fresh spinach (roughly chopped)
-
1/2 cup grated Parmesan cheese (divided)
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1/4 cup breadcrumbs (Panko works great)
-
1 large egg (lightly beaten)
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1 tsp dried oregano
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1/2 tsp smoked paprika
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to taste salt and freshly ground black pepper
-
2 tbsp fresh parsley (chopped, for garnish)
Instructions
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First, preheat your oven to 400°F (200°C). Take your portobello caps and gently wipe them clean with a damp paper towel—don't run them under water, as they'll absorb it like a sponge. Carefully twist off the stems (you can chop these finely and add them to the filling if you like!). Then, take a small spoon and scrape out the dark gills from the underside of the cap. This is the secret to a non-watery result! Place the cleaned caps, gill-side up, on a baking sheet lined with parchment paper or lightly greased. Brush the caps lightly with olive oil and sprinkle with a pinch of salt and pepper.01
-
Now, for the filling. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for about 4-5 minutes, until it becomes soft and translucent. Add the minced garlic and cook for just another 30 seconds until fragrant—you'll know it's ready when the aroma hits you. Then, add the ground turkey, breaking it up with a spoon or spatula. Cook until it's no longer pink, about 5-7 minutes. Season with the oregano, smoked paprika, salt, and pepper as it cooks.02
-
Add the roughly chopped spinach to the skillet with the cooked turkey. It will look like a lot at first, but it wilts down incredibly quickly—in just a minute or two. Stir continuously until the spinach is fully wilted and incorporated. Remove the skillet from the heat and let the mixture cool for a few minutes. This is important so the egg doesn't start to cook when you add it later.03
-
Transfer the slightly cooled turkey and spinach mixture to a mixing bowl. Add in the breadcrumbs, about half of the Parmesan cheese (save the rest for topping!), and the lightly beaten egg. Use a fork or your hands to mix everything together until just combined. You want it to be uniform, but again, don't overwork it.04
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It's stuffing time! Divide the filling evenly among the four prepared portobello caps, mounding it generously and pressing down lightly so it holds together. You want a nice, hearty pile of filling on each one. Sprinkle the remaining Parmesan cheese over the top of each stuffed mushroom.05
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Bake in your preheated oven for 18-22 minutes, or until the mushrooms are tender, the filling is cooked through, and the cheese on top is golden and bubbly. You can pop them under the broiler for the last minute or two if you want an extra-golden top. Let them rest for about 5 minutes after pulling them out of the oven—this helps the flavors settle and makes them easier to handle. Garnish with fresh chopped parsley before serving.06
