Turkey-Stuffed Portobello Mushrooms

June/July 2006

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We use portobello caps to make these dinner-sized stuffed mushrooms that are big on flavor without being overly rich. Rather than the traditional sausage filling, this recipe calls for lean ground turkey blended with fresh herbs and spices, topped with golden, melted fontina cheese. Add a tossed salad and a slice of crusty whole-grain bread to complete the meal.

"We loved this. The only change was to add another 1/4 tsp salt so the onions would have a bit of seasoning aside from the vinegar. Filling but not rich, very tasty. "
Turkey-Stuffed Portobello Mushrooms

Makes: 4 servings

Active Time:

Total Time:


  • 1 tablespoon extra-virgin olive oil
  • 1 sweet onion, thinly sliced lengthwise
  • 2 teaspoons cider vinegar
  • 3/4 teaspoon ground sage
  • 1/2 teaspoon chopped fresh rosemary
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/8 teaspoon ground nutmeg
  • 1 pound 93%-lean ground turkey
  • 4 medium-large portobello mushroom caps, gills removed (see Tip)
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup finely shredded fontina cheese


  1. Position rack in the lowest position; preheat oven to 400°F.
  2. Cook oil and onion in a large skillet over medium heat, stirring occasionally and reducing heat as necessary to prevent scorching, until softened and starting to turn golden, about 20 minutes. Stir in vinegar.
  3. Meanwhile, combine sage, rosemary, salt, pepper and nutmeg in a small dish. Place turkey in a medium bowl and sprinkle the spice mixture over it. Gently knead to combine. Form into 4 equal balls. Rub mushroom caps on both sides with Worcestershire. Place one turkey ball in each mushroom cap, patting down to fill the cap. Place on a baking sheet.
  4. Bake the stuffed mushrooms on the bottom rack until the mushrooms begin to soften, about 20 minutes. Remove from the oven, spread the onion mixture over the filling and top with fontina. Continue baking until the cheese is melted and golden and the turkey is cooked through, about 10 minutes more.

Tips & Notes

  • Tip: The dark gills found on the underside of a portobello are edible, but if you like you can scrape them off with a spoon.


Per serving: 283 calories; 15 g fat (5 g sat, 4 g mono); 81 mg cholesterol; 9 g carbohydrates; 28 g protein; 2 g fiber; 530 mg sodium; 573 mg potassium.

Nutrition Bonus: Selenium (40% daily value), Iron & Potassium (15% dv).

Carbohydrate Servings: 1/2

Exchanges: 1 vegetable, 3 1/2 lean meat, 1 fat

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Recipe Categories

Type of Dish
Main dish, poultry
Ease of Preparation
Total Time
45 minutes or less
Main Ingredient
Preparation/ Technique

June/July 2006
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