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Turkey Stuffed Portobello Mushrooms

Naturally Low Carb & Gluten-Free

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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!

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