Whole30 Stuffed Portobello Mushrooms

Elevate your weeknight dinner with these Whole30 Stuffed Portobello Mushrooms — a satisfying, nutrient-packed dish that’s bursting with flavor and perfect for clean eating. Juicy portobello mushroom caps are generously stuffed with a savory filling of seasoned ground turkey, vibrant vegetables like red bell pepper and spinach, and rich tomato paste, all bound together with a touch of almond flour for a grain-free, gluten-free bite. Infused with classic Italian spices and a hint of umami from coconut aminos, this wholesome recipe is paleo-friendly, dairy-free, and ready in just 40 minutes. Perfect as a light main course or an impressive appetizer, these stuffed mushrooms balance health and indulgence in every delicious bite!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 large caps Portobello mushrooms
• 2 tablespoons Olive oil
• 1 pound Ground turkey
• 1 small, finely chopped Onion
• 3 cloves, minced Garlic
• 1 small, diced Red bell pepper
• 2 cups, fresh and chopped Spinach
• 2 tablespoons Tomato paste
• 1 tablespoon Coconut aminos
• 1 teaspoon Italian seasoning
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Almond flour

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Clean the portobello mushroom caps by gently wiping them with a damp paper towel. Remove the stems and carefully scrape out the gills with a spoon. Lightly brush the caps with 1 tablespoon of olive oil, and arrange them on a baking sheet with the hollowed side facing up.

Step 3

In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and cook for 3-4 minutes until softened.

Step 4

Add the minced garlic and cook for 1 more minute until fragrant.

Step 5

Stir in the ground turkey and cook, breaking it into small pieces with a wooden spoon, until fully cooked and no longer pink, about 5-6 minutes.

Step 6

Add the diced red bell pepper and chopped spinach to the skillet. Cook for 2-3 minutes, stirring continuously, until the vegetables soften and the spinach wilts.

Step 7

Mix in the tomato paste, coconut aminos, Italian seasoning, salt, and black pepper. Stir well to combine and allow the mixture to simmer for 2 minutes.

Step 8

Remove the skillet from heat and stir in the almond flour to help bind the filling.

Step 9

Spoon the prepared filling into the hollowed-out mushroom caps, dividing it evenly among the four mushrooms.

Step 10

Bake in the preheated oven for 15-17 minutes, or until the mushrooms are tender and the filling is slightly browned on top.

Step 11

Remove from the oven and let cool for 5 minutes before serving. Enjoy hot!

Nutrition Facts

Serving size	(1299.1g)

Amount per serving	% Daily Value*
Calories	1260.7

Total Fat 70.3g	0%
Saturated Fat 15.4g	0%
Polyunsaturated Fat 2.8g
Cholesterol 322.0mg	0%
Sodium 1909.3mg	0%
Total Carbohydrate 54.9g	0%
Dietary Fiber 18.5g	0%
Total Sugars 27.4g
Protein 110.0g	0%

Vitamin D 1.5IU	0%
Calcium 151.3mg	0%
Iron 10.2mg	0%
Potassium 3177.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.0%

Protein: 34.0%

Carbs: 17.0%