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.
- 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!