Italian Stuffed Portobello Mushrooms

Italian Stuffed Portobello Mushrooms
4 from 1 ratings
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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. For this recipe and other entertaining tips from Cindy's Table, click here and sign up for my newsletter.
Servings
4
servings
Ingredients
  • 3 tablespoon 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 cup baby spinach
  • 1 tablespoon fresh thyme
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 4 medium-large portobello mushroom caps, cleaned
Directions
  1. Directions
  2. 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!
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