Stuffed Mushroom Delight

Posted by leannekarella on February 24th, 2013 |Filed Under Recipes | Leave a Comment

I love stuffed mushrooms, but they are TOTALLY not allowed on IP, because the best flavor is to use pork sausage, which is what? 500% fat?

So tonight I made a healthy variety and they turned out wonderfully.

Per mushroom cap it was: 85 cal. 10g protein, 4g fat, 2 carb, 1 fiber.
Each actual mushroom cap un-stuffed averaged 1oz. They were fairly large mushrooms.


16 large white mushrooms. Stems and some guts removed.
16 oz ground turkey – 93% fat free
1 large egg
1/2 cup minced green onion
1/4 c grated Parmesan cheese (optional, not IP approved)
1-2 Tblsp dried basil
1-2 Tblsp dried oregano
1 tsp black pepper
1/2 tsp sea salt
2 Tblsp garlic powder (or a clove minced fresh)
2 Tblsp onion powder
(The amounts of seasonings are a bit on the high side. I LOVE flavor, so I pile it in. Some people don’t like it this strong.)

Make about 1/4 cup (maybe slightly less) sized meatballs and stuff them into the mushroom caps, careful not to push too hard or the cap might break.

I sprinkle a little extra garlic powder on top before it goes in the oven.

Bake at 375 for almost 1/2 hr.

I put about a teaspoon of marinara sauce on each one, just to finish off the Italian flavoring and add a little moisture, because the turkey burger is verrry lean.

Served with roasted asparagus spears. (And baked potato for those in the house that can eat them)

Roasted Asparagus Spears:

1 lb asparagus. Remove bottom inch of spears to get rid of the chewy part.
Line a baking sheet with parchment paper. Spray with olive oil mister. Place asparagus in single layer on parchment. Spray with olive oil mister. Very lightly salt with sea salt. 375 degrees for 1/2 hour.

I actually cooked them on the top rack and the mushrooms on the bottom at the same time.


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