• 8 large portabella mushrooms, stems and gills removed
  • 2 tbsp extra virgin olive oil, divided
  • black pepper, to taste
  • 1 lb ground turkey
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 4 garlic cloves, minced
  • 1 tsp dried oregano
  • 28 oz canned crushed tomatoes, salt free
  • ¼ cup almond flour
  • 8 freshly chopped basil, for garnish
  1. Preheat oven to 375°F.
  2. Arrange the mushrooms on a baking sheet. Brush evenly with 1 tablespoon of the olive oil and season with black pepper. Set aside.
  3. In a large skillet over medium heat, brown the turkey. Remove from the pan and set aside.
  4. Add the remaining tablespoon olive oil to the pan and stir in the onions and peppers. Sprinkle with more black pepper and sauté until soft. Add the garlic and oregano and sauté for 30 seconds.
  5. Add the turkey back to the pan and stir in the crushed tomatoes. Simmer for 20 minutes.
  6. Spoon the mixture into the mushroom caps and sprinkle evenly with the almond flour. Bake for 15 minutes, or until mushrooms are tender. Finish under the broiler for 1-2 minutes to crisp up the top. Garnish with fresh basil.