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Turkey Stuffed Portobello Mushrooms with Feta, Spinach & Pecan Salad
10 min prep time
30 min cook time
4servings
Recipe by
Diabetes Food Hub
How to Make Turkey Stuffed Portobello Mushrooms with Feta, Spinach & Pecan Salad
Indulge in the rich flavors of the season with our diabetes-friendly stuffed mushrooms paired with a refreshing salad. This Very-Low-Carbohydrate Meal Pattern dish is delicious and packed with nutrients, making it a perfect choice for a healthy meal.
10 min prep time
30 min cook time
4servings
1 stuffed mushroom, 2 cups salad
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Step-By-Step Instructions:
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Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
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Remove the stems and scrape out the gills from the portobello mushroom caps. Lightly spray the caps with olive oil and place them on the baking sheet, open side up.
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Heat a non-stick skillet over medium heat. Add the ground turkey and diced onion. Cook, breaking up the turkey, until no longer pink (about 5–6 minutes). Add the minced garlic and cook for 1 additional minute.
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Stir in the diced tomatoes, oregano, smoked paprika, salt, and pepper. Mix well and cook for another 3–4 minutes.
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Divide the turkey mixture evenly among the mushroom caps. Bake for 15–20 minutes, or until the mushrooms are tender and the filling is heated through.
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In a large bowl, combine the baby spinach, crumbled feta, toasted pecans, cucumber, and cherry tomatoes.
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In a small bowl, whisk together the balsamic vinegar, olive oil, and Dijon mustard. Drizzle the dressing over the salad and toss to coat evenly.
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Serve one stuffed mushroom cap with salad on the side.
Nutrition facts
4 Servings
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Serving Size
1 stuffed mushroom, 2 cups salad
- Amount per serving Calories 320
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Total Fat
11g
- Saturated Fat 2g
- Trans Fats 0g
- Cholesterol 60mg
- Sodium 300mg
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Total Carbohydrate
18g
- Dietary Fiber 5g
- Total Sugars 7g
- Added Sugars 0g
- Protein 34g
- Potassium 1285mg
Ingredients
Portobello mushrooms (caps only)
4 large
lean ground turkey (99% lean)
1 lbs
onion(s) (finely diced)
1 small
garlic (minced)
2 clove
diced tomatoes (no salt added, drained if canned)
7 1/2 oz
dried oregano
1/2 tsp
smoked paprika
1/2 tsp
black pepper
1/4 tsp
olive oil spray
1 whole
baby spinach
5 oz
reduced-fat feta cheese (crumbled)
1/4 cup
pecans (chopped)
1/4 cup
English cucumber(s) (thinly sliced)
1/2 whole
cherry tomatoes (halved)
1 cup
balsamic vinegar
2 tbsp
olive oil
1 tbsp
Dijon Mustard
1 tsp
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