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Italian Stuffed Portobello Mushrooms


I created this Italian Stuffed Portobello Mushroom recipes while I was looking in my refrigerator. I had everything needed to stuff this mushrooms. I had made butternut squash earlier this week and had some leftover – They really made this dish extra special… OMG

I should have added zucchini but will definitely do that next time! You can add any of your favorite vegetables.

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  • 3 Tablespoons olive oil, divided
  • 1/2 Pound ground turkey
  • 1 Cup butternut squash, chopped
  • 1 small yellow onion, chopped
  • 1-2 clove garlic, minced
  • 1/2 red bell pepper, chopped
  • 1 Teaspoon sea salt
  • 1/2 Teaspoon freshly ground pepper
  • 2 Cups baby spinach
  • 1 Tablespoon fresh thyme
  • 1 Teaspoon dried basil
  • 1 Teaspoon dried parsley
  • 4 medium-large portobello mushroom caps, cleaned



Preheat oven to 350. Heat a sauté pan over medium heat and add 1 tablespoon of olive oil. Add ground turkey and cook until brown (about 7 minutes). Break apart with a wooden spoon. When done add to a large bowl. Using the same pan over medium heat add 1 tablespoon of olive oil. Add butternut squash and cook for 5 minutes. Next add in onion, garlic, peppers and season with salt and pepper. Let sauté for 5 minutes. Add to the bowl. Add spinach to the pan and let cook for only 3 minutes then remove and add to the bowl. Add thyme, basil and parsley to the bowl and combine ingredients. Take a baking dish and brush the remaining tablespoon of olive oil to coat the pan. Place the 4 portobello mushrooms and divide the mixture among the mushrooms. Bake for 20 minutes!