Tag Archives: ground turkey

On the hunt for a versatile Paleo dish that is healthy, delicious and Italian? The search is over with these mushrooms, stuffed with ground turkey, veggies, and spices. Served as a main dish, appetizer, or side, this recipe is simple to prepare and can be included at any meal. Best of all, you can enjoy an Italian treat without the pasta. Mama Mia!

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Stuffed Portabella Mushrooms

Ground Turkey Stuffed Mushrooms

On the hunt for a versatile Paleo dish that is healthy, delicious and Italian? The search is over with these mushrooms, stuffed with ground turkey, veggies, and spices. Served as a main dish, appetizer, or side, this recipe is simple to prepare and can be included at any meal. Best of all, you can enjoy an Italian treat without the pasta. Mama Mia!

  • Author: Lorrie Cordain
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 2 - 4 people 1x
  • Category: Main Dish/Side Dish/Appetizer
  • Cuisine: Italian
Scale

Ingredients

  • 8 large portobello mushrooms stems and gills removed
  • 2 tablespoons extra virgin olive oil
  • Fresh cracked black pepper to taste
  • 1 pound ground turkey
  • 1 onion diced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 4 garlic cloves minced
  • 1 teaspoon oregano
  • 28 ounce can crushed tomatoes, salt free
  • 8 fresh, chopped basil leaves for garnish

Instructions

  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.

Notes

Ground Turkey Stuffed Mushrooms

Keywords: paleo, stuffed mushrooms, ground turkey, portabella

Mexican Chicken Stuffed PeppersIt’s International Spicy Food Day and we’re heating things up with a recipe from our new cookbook, Real Paleo Fast & Easy. Our Mexican Chicken Stuffed Peppers are colorful crowd-pleasers that will satisfy everyone’s spicy cravings!

Tip: Blanching the pepper halves in boiling water for a couple minutes keeps them crisp enough to hold the hearty filling but soft enough to eat—without having to bake them in the oven.

Ingredients

  • 2 tablespoons extra virgin olive oil
  • ½ cup chopped onion
  • 4 cloves garlic, minced
  • 1 medium jalapeño or serrano chile, seeded and chopped
  • 2 pounds ground uncooked chicken or turkey
  • 2 tablespoons Mexican Seasoning (recipe below)
  • 1 14.5 ounce can no-salt-added fire-roasted diced tomatoes
  • ½ cup chopped fresh cilantro
  • 4 medium red, yellow, and/or orange sweet peppers
  • Lime wedges

Instructions

In a large skillet heat oil over medium heat. Add onion, garlic, and chile; cook and stir 2 minutes. Add ground chicken; cook until no longer pink. Sprinkle with Mexican Seasoning; stir well. Stir in undrained tomatoes. Bring to boiling; reduce heat. Simmer, uncovered, 5 to 7 minutes or until most of the liquid has evaporated. Stir in ¼ cup of the cilantro.

Meanwhile, cut sweet peppers in half vertically (from stems to bottoms). Remove and discard stems, seeds, and membranes. In a large pot blanch peppers in boiling water 2 to 3 minutes or just until tender; drain. Fill peppers with chicken mixture.

For each serving, arrange 2 pepper halves on a plate. Sprinkle with the remaining cilantro and serve with lime wedges.

Serves 4

Mexican Seasoning Ingredients
  • 1 tablespoon cumin seeds
  • 4 teaspoons paprika
  • 1 tablespoon preservative-free granulated garlic
  • 1 teaspoon dried oregano
  • ½ to 1 teaspoon ground chipotle pepper or cayenne pepper (optional)
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground saffron
Mexican Seasoning Instructions

In a dry small skillet toast cumin seeds over medium-low heat 1 to 2 minutes or until fragrant, shaking skillet occasionally. Remove from heat; cool 2 minutes. Transfer seeds to a spice grinder; grind to a powder. Transfer cumin to a small bowl. Stir in paprika, garlic, oregano, chipotle pepper (if using), cinnamon, and saffron. Store in an airtight container at room temperature up to 6 months. Stir or shake before using. Makes about ¼ cup.

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