Description
Stuffed portobello mushrooms are filled with layers of flavor and a dairy-free “cheesy” topping, then baked to perfect. Serve these Paleo, Whole30, Low Carb and Keto stuffed mushrooms with a simple side salad for an easy weeknight meal.
Ingredients
Scale
- 4 Portobello mushrooms, washed and cored
- 1 tablespoon olive oil
- 1 pound ground turkey
- Salt and pepper
- 1/2 onion, diced
- 2 garlic cloves, minced
- 1 teaspoon red chili flakes
- 1 bag frozen cauliflower rice
- 1/4 cup sun dried tomatoes, chopped
- 1 cup store-bought or prepared homemade pesto
- 1 Brazil nut
- 1/4 cup nutritional yeast
Instructions
- Roast the Portobello Mushrooms: Preheat the oven to 450 degrees. Prepare a sheet pan with parchment paper or lightly spray with avocado oil. Place the portobello mushrooms, stem side up, on the baking sheet and brush or spray with avocado oil. Season with salt and pepper. Roast for 15 to 25 minutes until tender (depending on the size of your mushrooms). Remove the mushrooms from the oven.
- Brown the turkey in olive oil, salt and pepper while breaking the meat up with a spoon.
- Add the onion, garlic and chili flakes. Saute until the onions and garlic are translucent, about 2 minutes.
- Add the cauliflower rice and cook for 5 minutes.
- Stir in the sun dried tomatoes and pesto.
- In a small bowl, grate the Brazil nut over a microplane grater and mix in the nutritional yeast. Set aside.
- Fill each portobello mushroom with the filling mixture and top each with the “cheesy” topping.
- Bake for 15 minutes until golden brown.
Notes
- Use either a good quality store-bought pesto or find the recipe for homemade pesto in this post.
- Prep Time: 15
- Cook Time: 30
- Category: main dishes
Keywords: stuffed portobello mushrooms, pesto stuffed portobello mushrooms