Turkey Stuffed Portobello Mushrooms

These turkey stuffed Portobello mushrooms with marinara and cheese make an easy, healthy main dish. It’s naturally low carb and gluten-free making the perfect lunch or light dinner.

INGREDIENTS

• 4 large Portobello mushrooms, caps
  
• 450g ground turkey
  
• 115g mozzarella, shredded
  
• 200g marinara sauce
  
• 10g fresh basil, chopped
  
• 2 cloves garlic, minced
  
• 1/2 tsp sea salt
  
• 1/4 tsp black pepper
  

Yields 5 servings

DIRECTIONS

• Preheat the oven to 375f/190c/170c fan
  
• Line a baking sheet with parchment paper, foil, or a silicone mat
  
• Remove stems from mushroom caps. Bake face up until softened, about 15-20 minutes
  
• Meanwhile, cook turkey in a skillet on medium-high heat, stirring frequently, until browned, about 7-10 minutes
  
• Reduce heat to medium
  
• Add garlic and sauté for one minute, until fragrant
  
• Add marinara sauce, basil, sea salt, and black pepper. (Adjust seasonings to taste depending on the marinara sauce you use)
  
• Cook for another 2-3 minutes, until heated through.
  
• Drain or blot extra fluid from mushroom caps
  
• Fill mushroom caps with turkey marinara mixture
  
• Top with mozzarella
  
• Cook on the top rack until mozzarella is melted and slightly browned, about 3 minutes
  
• Serve and Bon Appétit!