Servings: 4 servings
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Ingredients
- 4 large Portobello mushrooms
- 1 lb. Ground turkey
- 1 tbsp. Olive oil
- 2 cloves Garlic, minced
- 1 Small onion, diced
- 1 medium Zucchini, diced
- 1/2 cup Diced tomatoes
- 1/4 cup Grated parmesan cheese
- 1/2 tsp Dried basil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Remove the stems from the portobello mushrooms and gently scrape out the gills with a spoon.
- Heat the olive oil over medium-high heat in a large skillet.
- Add the ground turkey to the skillet and cook until browned, breaking it into small pieces as it cooks.
- Add the garlic, onion, and zucchini to the skillet and cook for 3-4 minutes until the vegetables have softened.
- Add the diced tomatoes, parmesan cheese, dried basil, salt, and pepper to the skillet and stir to combine.
- Spoon the turkey and vegetable mixture into the portobello mushroom caps, filling them evenly.
- Place the stuffed mushrooms on a baking sheet and bake for 15-20 minutes until the mushrooms are tender and the filling is hot and bubbly.
- Serve hot, and enjoy! This recipe is a delicious and easy way to enjoy a low-carb meal with plenty of flavor and nutrients. The turkey and vegetables provide a great source of protein and fiber, while the portobello mushrooms are rich in vitamins and minerals.
Nutrition Facts
Calories: 237 kcal
Total fat: 11g
Saturated fat: 3g
Cholesterol: 71 mg
Sodium: 255 mg
Total carbohydrates: 8g
Dietary fiber: 2g
Sugars: 4g
Protein: 27g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Low-Carb Turkey and Zucchini Stuffed Portobello Mushrooms
To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.