• 8 large portobello mushroom stems and gills removed
  • 2 tbsp extra virgin olive oil
  • Fresh cracked 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 can crushed tomatoes, salt free
  • 8 fresh, chopped basil leaves for garnish
  1. Preheat oven to 375°F.
  2. Clean mushroom caps and remove stems. Use a spoon to scrape out and discard the gills.
  3. Arrange mushroom caps on a baking sheet, brush with 1 tablespoon of the olive oil and season with pepper. Set aside.
  4. In a large sauté pan over medium heat, brown the ground turkey. Remove from pan and set aside.
  5. Add remaining tablespoon olive oil to the pan and stir in onions and bell peppers.
  6. Sprinkle with cracked pepper and sauté until their water has evaporated, and they are soft and starting to turn golden.
  7. Add the garlic and oregano. sauté for 30 seconds.
  8. Stir in the crushed tomatoes. Put the ground turkey back into the pan and stir into mixture.
  9. Simmer for at least 20 minutes to let flavors combine.
  10. Spoon sausage mixture into the mushrooms caps and bake on non-stick baking sheet for 15 minutes, or until mushrooms are tender.
  11. Finish under the broiler for 1-2 minutes.
  12. Garnish with fresh basil.