Turkey Stuffed Mushrooms

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Turkey Stuffed Mushrooms

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Turkey Stuffed Mushrooms turkeystuffedmushrooms |

I'm an awful cook. I burn almost everything, or undercook the rest. In fact, while I was cooking this dinner, I didn't cook the potatoes enough, so we couldn't even have a side of mashed potatoes. There are only a few things I can cook correctly, and ground meat is pretty much the only thing on that list. Is that because it changes colors while you cook it? I'm sure.

Since we're on the subject of being an awful cook . . . I learned today that to bake mushrooms, you should put them face down. I baked them face up (or what I perceive as face up) and there was a huge puddle in each mushroom. 

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Learn from my mistakes, and cook these bad boys at 375, cup down, for 15 minutes, or until they're soft. 

While you're cooking your mushrooms correctly, warm up a skillet, add a little oil or butter, and then toss in your pound of ground meat. I picked turkey today, but beef works as well or better. 

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Cook up the turkey until it changes to white (or brown if it's beef) and then add in three cloves of garlic (minced), until they release their beautiful fragrance. Once ready, add in your tomato sauce. I let my children pick out a sauce and they picked marinara sauce, but a spaghetti sauce or even just a tomato sauce from a can would work fine. You're going to add enough to coat it, and then add in your spices. I always add salt and pepper, and today I added some basil.

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When everything is done I dabbed the mushrooms with a towel to take out any excess water –because I had actually created a small lake in each mushroom– and placed them each on a cooking sheet, cup up, and filled them with the turkey sauce, then I put a quarter of a slice of pepper jack cheese on top. Then I put it under the broiler until the cheese melted.

Isn't it beautiful?
Let me know if you try it in the comments. Do you have any advice?

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Turkey Stuffed Mushrooms:

-Portabella Mushrooms (8 small or 4 jumbo)

-1 lb ground turkey
-3 cloves minced garlic
-sliced pepper jack cheese

1. Pre-heat oven to 375.
2. Remove the stem from each mushroom, exposing the “cup”
3. Place all mushrooms cup side down on a silicone mat lined baking sheet, and cook for 15 minutes or until soft.
4. While mushrooms are cooking, heat up a skillet then place your oil of choice to the pan, then add in your ground turkey. Cook until browned / whitened.
5. After fully cooked,lower your heat to medium and add in minced garlic. Cook until produces fragrance.
6. Add sauce and spices to the turkey mixture.
7. Once fully cooked, remove mushrooms from the oven, soak up extra moisture inside the cup, then add the turkey mixture in the cup. Place a piece of cheese on top of each cup.
8. Place sheet back under the broiler until all the cheese is melted, about two minutes.

Notes: Can replace turkey with beef, or cheese with preferred cheese. serves well with green beans and mashed potatoes. 

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  1. That looked so delicious! I will definitely try it. Maybe I will use beef or chicken since we do not have turkey here always. Thank you for this!

  2. Laughs, your not the only one I used to cook mushrooms like that too. Its the same when grilling them too.

    They look so yummy, adding this to my menu plan for next month.

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