Name: Turkey Stuffed Portobello Mushroom with Cauliflower Mash
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 large portobello mushroom caps (cleaned and stems removed); 4 oz ground turkey; 1 tsp olive oil; ¼ small onion (finely diced); 1 small garlic clove (minced); ¼ cup red bell pepper (diced); ¼ tsp oregano (dried); ¼ tsp thyme (dried); ⅛ tsp low sodium salt; ⅛ tsp black pepper; 1 Tbsp mozzarella cheese (grated); 1 Tbsp parsley (freshly chopped); 1 cup cauliflower florets; ½ Tbsp olive oil; 1 small garlic clove (minced); ⅛ tsp low sodium salt; ⅛ tsp black pepper; 1 Tbsp unsweetened almond milk

Turkey Stuffed Portobello Mushroom with Cauliflower Mash

This dish offers a delightful combination of rich, savory, and herbaceous flavors that make it both comforting and satisfying. The roasted portobello mushrooms bring an earthy depth, while the tender ground turkey filling is seasoned with oregano and thyme, adding warmth and subtle aromatic notes. The addition of garlic and onions enhances the savory profile, creating a hearty base that’s perfectly balanced by the slight sweetness of red bell peppers.

The creamy cauliflower mash complements the stuffed mushrooms with its smooth, buttery texture and mild, garlicky undertones. The mash serves as a light and fluffy contrast, soaking up the flavors of the turkey and vegetables while adding a comforting element reminiscent of classic mashed potatoes but with a healthier twist.

The melted mozzarella on top of the mushrooms introduces a touch of creamy, cheesy goodness, rounding out the dish with a satisfying richness. Fresh parsley adds a final hint of brightness, making each bite a harmonious blend of savory, creamy, and fresh flavors that capture the essence of a wholesome, home-cooked meal.

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Course: Dinner

Keywords: cauliflower, ground turkey, mushroom, portabella mushroom, stuffed

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: 1

Calories: 388kcal

Ingredients

Stuffed Mushroom

1 large portobello mushroom caps, cleaned and stems removed
4 oz ground turkey
1 tsp olive oil
¼ small onion, finely diced
1 small garlic clove, minced
¼ cup red bell pepper, diced
¼ tsp oregano, dried
¼ tsp thyme, dried
⅛ tsp low sodium salt
⅛ tsp black pepper
1 Tbsp mozzarella cheese, grated
1 Tbsp parsley, freshly chopped

Cauliflower Mash

1 cup cauliflower florets
½ Tbsp olive oil
1 small garlic clove, minced
⅛ tsp low sodium salt
⅛ tsp black pepper
1 Tbsp unsweetened almond milk

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Instructions

Cauliflower Mash:

Cook Cauliflower: Steam cauliflower florets until tender, about 8-10 minutes. Alternatively, boil them in salted water until soft.
Blend the Mash: Transfer the cooked cauliflower to a blender or food processor. Add olive oil, minced garlic (if using), salt, pepper, and milk if needed for a creamier consistency. Blend until smooth and creamy. Adjust seasoning to taste. Set aside, keeping warm.

Stuffed Mushroom:

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
Brush the mushroom caps with a little olive oil and place them on the prepared baking sheet.
Heat olive oil in a skillet over medium heat. Add diced onion and garlic, sautéing until softened, about 3 minutes. Add the ground turkey and cook until browned, breaking it apart as it cooks, about 5-6 minutes.
Stir in diced red bell pepper, oregano, thyme, salt, and black pepper. Cook for an additional 2-3 minutes until the vegetables are tender and flavors are well combined.
Spoon the turkey mixture into the portobello caps, pressing gently to pack it in. Sprinkle with grated mozzarella cheese if using.
Place the stuffed mushrooms in the oven and bake for 10-12 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.
Plate the stuffed mushrooms alongside the creamy cauliflower mash. Garnish with chopped fresh parsley if desired.

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