Changing the mushroom game with these Turkey Stuffed Mushrooms with Mozzarella! Now, I could eat mushrooms all day, every day, so this recipe was an automatic win for me. But I know there are some that are...well, less than keen on the tasty fungi; however, this recipe is one for both the mushroom lovers and mushroom tolerators of the world! Packed with flavor from the herbs, cheese, and sauce, they’re absolutely delicious. Serve ‘em up as a fun appetizer on their own or with a side of veggies for a yummy, low-carb, and nutritious dinner!

Roasted in the oven, the mushrooms get so wonderfully tender and are just bursting with umami flavor. Besides adding taste and texture to the dish, mushrooms are also chock full of nutrients that are beneficial for you. They’re a great source of fiber, vitamins, and minerals...all things our bodies need! Mushrooms are also an incredible source of the antioxidant selenium. These little fellas bring a lot to the table.

While the mushrooms pack a punch on their own, the filling is what really makes this dish what it is. Made with ground turkey, parmesan, almond flour, shallot, and pasta sauce, it’s low carb (dare I say...keto friendly?) and high in protein. Seasoned with basil, oregano, parsley and salt and pepper, the filling is also so insanely flavorful.

You may be wondering what the point is of the pasta sauce mixed in with the meat. Well, I’ll tell ya. It keeps the meat mixture extra moist and adds a whole different dimension of flavor. You can really use any sauce you prefer, but I would recommend Rao’s Arrabbiata sauce. It’s just SO good and adds just a liiittle bit of spice. Topped with melty mozzarella cheese...mmmm...it all comes together so perfectly.

As I mentioned, these would make a killer appetizer if you’re hosting a dinner party, or heck, just to set out if you have friends over and hanging out. But they’re also good enough to be the main dish too! I made them for dinner with a side of roasted green beans, and it was a hit. Which is saying something because my boyfriend was very hesitant about this recipe at first. Pour some additional pasta sauce out on the plate as a base for the mushrooms, sprinkle a little extra parm on top, and you’ll have yourself an insanely flavorful and healthy meal.

If you do give these Turkey Stuffed Mushrooms with Mozzarella a try, be sure to comment below and/or tag me on Instagram and let me know how you liked them! I really love to hear your thoughts.

Thanks for stopping by!
Take Care xx
Slim

Turkey Stuffed Mushrooms with Mozzarella (Gluten Free)

Prep time: 15 minutes
Cook time: 20 - 25 minutes
Total time: 40 minutes
Serves: ~18-20 stuffed mushrooms

Ingredients

20oz baby bella (cremini) mushrooms, washed and patted dry
1 lb ground turkey
½ cup grated parmesan + extra for serving
¼ cup almond flour
2 tsp dried basil
1 tsp dried oregano
1 tsp dried parsley
Salt and Pepper
1 shallot, minced
½ cup pasta sauce (I used Rao’s Arrabbiata) + extra for serving
4oz shredded mozzarella

Instructions

Preheat the oven to 400°F and prep a rimmed baking sheet with nonstick spray. I also like to line my sheet with aluminum foil for easier clean up. Set aside.
In a large bowl, add the turkey, ½ cup parmesan, almond flour, basil, oregano, parsley, salt and pepper, shallot, and pasta sauce. Using your hands or a fork, mix and smash together until everything is well combined and evenly distributed.
Remove the stems from the mushrooms and then place them smooth side down on the baking sheet. Be sure to space them out evenly so there is room in between each mushroom. They should not be touching.
Using a cookie scoop (or spoon) scoop a roughly 1-inch sized ball of the turkey mixture into the mushrooms. Top with the mozzarella and then bake for 20-25 minutes, or until the turkey is fully cooked (should be 165°F in the middle).
Serve on their own or on top of additional pasta sauce with extra parmesan sprinkled on top!