YOUR SOLIN GENERATED RECIPE
Crispy Stuffed Portobello Mushrooms with Lean Pepperoni-Spiced Turkey
Enjoy these hearty stuffed Portobello mushrooms filled with a savory blend of lean ground turkey, turkey pepperoni, and a hint of low-fat mozzarella, all seasoned with a medley of spices and finished with a drizzle of olive oil for extra crispiness and richness. This dish offers a satisfying crunch alongside a flavorful, balanced filling, perfect for a nourishing dinner.
INGREDIENTS
1 large Portobello Mushroom Cap (120g)
5 ounces Lean Ground Turkey
1 ounce Lean Turkey Pepperoni
0.5 ounce Low-Fat Mozzarella Cheese
1 tablespoon Olive Oil
0.5 teaspoon Garlic Powder
0.5 teaspoon Onion Powder
0.25 teaspoon Black Pepper
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Gently wipe the Portobello mushroom cap clean with a damp cloth. Remove the stem and scrape out the gills to create a spacious cavity for the stuffing.
In a mixing bowl, combine the lean ground turkey and finely chopped lean turkey pepperoni. Add garlic powder, onion powder, black pepper, and mix until well incorporated.
Spoon the turkey mixture into the mushroom cap, pressing it slightly to pack the stuffing evenly. Sprinkle the small amount of low-fat mozzarella cheese on top.
Drizzle the olive oil over the stuffed mushroom for a crisp finish.
Place the prepared mushroom on the baking sheet and bake in the preheated oven for 18-22 minutes, or until the turkey is fully cooked and the cheese has melted and lightly browned.
Remove from the oven and allow to cool for a few minutes before serving. Enjoy your delicious, crispy stuffed Portobello mushroom either as a nourishing dinner or a robust lunch.