5Savory Turkey & Cream Cheese Stuffed Portobellos
These hearty stuffed mushrooms make a fantastic low-carb meal that is bursting with flavor.
How to make it
- 1
Start by preheating your oven to 190 degrees Celsius, which is 375 degrees Fahrenheit. Carefully wipe your portobello mushrooms clean with a damp cloth. Gently remove the stems and scrape out the dark gills using a spoon. This creates a nice space for our yummy filling.
- 2
Heat a medium skillet over medium heat. Add the ground turkey and cook, breaking it up with a spoon, until it is fully browned and cooked through. Drain any excess fat from the skillet, then remove the cooked turkey and set it aside in a mixing bowl.
- 3
To the cooked turkey, add the cream cheese, chopped sun-dried tomatoes, and fresh basil. Mix everything together really well. Make sure the cream cheese is fully incorporated with all the other lovely flavors.
- 4
Now, it is time to stuff our mushrooms. Spoon the turkey mixture generously into the hollows of each prepared portobello mushroom cap. You want them nice and full.
- 5
Place the stuffed mushrooms on a baking sheet. Bake for about 20 to 25 minutes, or until the mushrooms are tender and the filling is bubbly and lightly golden on top. Serve these delightful mushrooms warm and enjoy your delicious low-carb meal!
