I’m a huge fan of mushrooms, especially portobello. You may also recall that I’m a huge fan of pizza as well. There are some nights when I want the pizza flavor but without all of the carbs. Cue the pizza stuff mushrooms. It’s like you’re eating a pizza, but without the bread or the guilt. It may not be the real thing, but it’s pretty darn close.
Pizza Stuffed Mushrooms
6 large portobello mushroom caps
2 lbs lean ground turkey
1 24oz jar of marinara sauce
1 large onion (diced)
1 large green bell pepper (diced)
2 teaspoons of minced garlic
1 8oz bag of shredded mozzarella cheese
Salt and pepper to taste
Handful of fresh basil (chiffonade)
1 8oz jar of sun dried tomatoes
1. Preheat oven to 350 ºF.
2. Rinse mushroom caps off and carefully remove and discard the brown gills from the undersides of the mushrooms using a spoon.
3. Place the mushrooms gill side down on a baking sheet and bake in the oven for 10 minutes.
4. While the mushrooms bake, dice the onion and bell pepper.
5. Warm a skillet on medium heat and sauté the garlic, diced onion and bell pepper until slightly browned.
6. Remove the mushrooms from the oven, draining excess juice from the pan. Flip the mushrooms over, cap side down in order to prepare for filling.
7. Lightly brush the inside of the mushroom with olive oil.
8. Remove the onion and pepper mixture from the stove, pour into a bowl and set aside.
9. Using the same skillet the peppers were sautéed in, add olive oil to the pan and brown the turkey.
10. Once the turkey has fully cooked through, drain any excess fat and add the pepper and onion mixture back in the pan.
11. Add two cups of marinara sauce or enough to fully coat the meat mixture and stir well.
12. Spoon the mixture out and fill the mushroom caps.
13. Top with mozzarella cheese.
14. Bake on 350º F for 20 minutes.
15. Remove mushrooms from the oven, top with sun dried tomatoes, salt, pepper. and fresh basil and serve.