This and that: Turkey Stuffed Portobello Mushrooms

Thursday, July 26, 2012

Turkey Stuffed Portobello Mushrooms

We have been in a mushroom craze lately... I put mushrooms in just about everything... So when I went shopping this week, I decided that I would buy some portobella mushrooms and see how they taste.  To find recipes, I usually do a search either on-line or else through my cookbooks and magazines.  Today I decided to do an online search.  I found a few recipes but  not one of them did I have all the ingredients for, so I combined them... and this is what happened.

 I liked them but I don't think my husband was to keen on them but he did say that he would eat them again if I prepared them... so may have to do some more searching for more recipes and try something different for the next time.

Turkey Stuffed Porobello Mushrooms                                                              

This recipe is for only 2 portobella mushrooms.
2 portobella mushrooms
1 tbsp Worcestershire sauce
1/4 lb of  ground turkey or you can use left over turkey cut up in small pieces
1/4 cup of cream cheese ( I used light)
1/2 tsp lemon juice
1/2 tsp thyme
1/2 tsp nutmeg
3/4 tsp sage
salt and pepper to taste
1/4 red onion (I had a very large onion) A sweet onion would be better but I only had red onion
2 tsp olive oil
1 tbsp apple cider Vinegar
parmesan cheese

Remove the stem and gills of the portobella mushroom and clean.  Brush 1 tbsp of Worcestershire sauce to the inside and outside of the mushroom.  Set aside. 

Cook the ground turkey in a little oil. (if using left over turkey you don't have to cook it)   While turkey is cooking, mix together cream cheese, lemon juice, thyme, nutmeg and sage.  Add this mixture to the cooked turkey and add salt and pepper to taste.  Divide into two portions and stuff into center of mushroom.  Cook in 375 degree oven until mushroom  begins to soften ~~ about 20 minutes.

While the stuffed mushroom is cooking, cut up the onion in thin slice and cook in 2 tsp oil until softened and turning brown.  Stir in vinegar.  When mushroom is baked, remove from oven, spread the onion mixture on and top with the parmesan cheese.  Replace back in oven for another 5 minutes.  I did turn up the oven to 425 degrees for the last 5 minutes.

Enjoy.  We had our with a side salad.  You could also serve fresh bread with this.

This is one of the first recipes that I posted on facebook... Thought I would post it here now.  I hope you enjoy it.
                                              Til next time  <3 <3 <3  Marlys


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  1. What a good idea. I will have to try doing something with a mushroom base. Cheers

    1. Thanks... I hope it gave you an idea for a great recipe.

  2. What a wonderful recipe. I must try making these!

  3. What a healthier alternative to stuffing mushrooms with sausage.

  4. Wow!! LOVE the idea of turkey and mushrooms.

  5. This looks so good. I recently made Stuffed mushrooms with no meat and it was great!

    1. that sounds good too... and probably healthier :)

  6. Delicious! Thank you for sharing at Fit and Fabulous Fridays!!

    1. Thanks for hosting... now I have to figure out some more healthy foods to share.

  7. Oh my, these look so yummy!! Thanks for linking up to Tasty Thursdays at The Mandatory Mooch. Hope you will link up again this week. The party just went live at


  8. I think these would be great with carmalized onions on top

    1. That would be awesome. I never thought of caramelized onions on it.


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