Portobello Mushrooms Stuffed with Turkey, Spinach


These light and savory ‘shrooms are perfect for lunch or dinner and only take about a half-hour to prep and cook. The recipe can be scaled up for more servings, but the ingredients, cookware and stove can affect the results.

  • 2 tsp Coconut oil
  • 6 large Portobello mushroom caps, cleaned, gills removed (gently scrape with a spoon)
  • 1 small Onion, diced
  • 1/2 lb Ground turkey
  • 6-8 Grape tomatoes, sliced (roasted if preferred)
  • Handful Baby spinach leaves
  • Salt and pepper to taste (or Italian seasoning)

  1. Melt about 2 teaspoons coconut oil in a large skillet over medium-high heat. Place mushrooms into the skillet and let cook until softened, about 5-7 minutes, flipping them halfway through. Set aside on a plate. 
  2. In the same skillet, add onion and sauté until softened, about 3 minutes. Then add ground turkey to the pan and break into small pieces with a spatula or wooden spoon. Cook until done, then sprinkle salt and pepper and other seasonings, if using.
  3. Remove from heat and add baby spinach leaves, which should wilt quickly from the residual heat.
  4. Use a small spoon to scoop the turkey spinach filling into the caps of the mushrooms. Top with grape tomatoes and serve warm.

Serves 2 | Prep Time 10 min

Food for Thought

Did you know? Portobello mushrooms, like all mushrooms, are rich supplies of many nutrients including vitamin B, beta glucan (a soluble dietary fiber), copper and potassium.