Name: Turkey and Bacon Stuffed Portobellos
Prep time: 20 min
Cook time: 15 min
Ingredients: 4 oz bacon, diced; 1/2 large onion, finely chopped; 2 garlic cloves, minced; 4-6 whole portobello mushroom caps (6 mushrooms if they're on the smaller side, and 4 if they are very large); 16 oz ground turkey; 1/2 cup artichoke hearts, chopped; 3 oz goat cheese; oil, salt, and pepper; 1/4 cup white wine (optional); sprinkle of Parmesan cheese (optional)

Turkey and Bacon Stuffed Portobellos! Portobello mushrooms are stuffed with ground turkey, crispy bacon, artichoke hearts, sautéed onion, and goat cheese. Just a few simple ingredients and you’ve got a weeknight dinner on the table in no time!

Now that we’re right in the midst of the holidays, between all of those cookies, tasty cocktails, and heavy holiday classics, I’m sure you could use a quick, simple, and decently healthy dinner recipe. This takes just 20 minutes to prep, and calls for a few basic items you may already have on hand. These stuffed portobellos served with a simple salad make a perfect weeknight meal.

Step 1: Gather Ingredients

And if you happen to be drinking white wine while making these, a big splash makes a very good addition to this filling.

Step 2: Prep the Mushrooms

Remove the stems (save these for the filling) and gills, then lightly coat with oil, salt, and pepper. The portobello caps get partially roasted before adding the filling, which reduces their overall cooking time.

Step 3: Filling

Bacon, onion, garlic, artichoke, goat cheese, ground turkey (or sub your favorite protein)… so many delicious things in one pan. The filling can easily be personalized to your taste, so feel free to make adjustments.

Step 4: Start Stuffing

Maybe add a sprinkle of Parmesan before baking…

If you have any mushroom haters in your family, you could substitute a few of the mushrooms and make stuffed zucchini as well. Scoop the seeds out of a halved zucchini (see this recipe for instructions) and then follow the same recipe I have below. Since zucchinis take a bit longer to bake, I’d cook them for an additional 10 minutes during the first bake (just start them for 10 minutes, then add the mushrooms in for another 10 minutes).

Step 5: Bake stuffed portobellos and enjoy!

Turkey and Bacon Stuffed Portobellos

Portobello mushrooms are stuffed with ground turkey, crispy bacon, artichoke hearts, sautéed onion, and goat cheese. Just a few simple ingredients and you've got a weeknight dinner on the table in no time!

Prep Time 20 minutes

Cook Time 15 minutes

Servings 6 people

Ingredients

4 oz bacon, diced
1/2 large onion, finely chopped
2 garlic cloves, minced
4-6 whole portobello mushroom caps 6 mushrooms if they're on the smaller side, and 4 if they are very large
16 oz ground turkey
1/2 cup artichoke hearts, chopped
3 oz goat cheese
oil, salt, and pepper
1/4 cup white wine (optional)
sprinkle of Parmesan cheese (optional)

Instructions

Preheat oven to 400. Remove stems from mushrooms and set aside (and finely chop for filling). Scoop out and discard gills. Lightly brush both sides of mushrooms with oil, and sprinkle with salt and pepper. Place the mushroom on a rimmed baking sheet stem-side up, and roast 10 minutes until soft. Drain any water that pools in the mushrooms while baking. (Leave oven on, but set mushrooms on counter until filling is ready.)
Filling: Heat a large skillet over medium heat. Add bacon (and oil if necessary) and cook until browning and crispy, about 8 minutes. Remove from pan.
Return pan to medium heat, and add 1 tbsp oil (I prefer avocado) and onion. Cook about 4 minutes, until beginning to soften. Add a heavy splash of white wine, if desired. Add in garlic and finely chopped mushroom stems. Sprinkle with salt and pepper, and cook an additional 4 minutes, until softened and getting browned bits. Remove from pan.
Return pan to medium heat, and add oil and ground turkey. Cook, tossing occasionally, about 8 minutes, or until thoroughly cooked. Try to break apart the pieces as you stir the meat.
Turn heat to low and add in all filling ingredients (bacon, onion mixture, artichokes, goat cheese) and stir continuously about 2 minutes, or until completely combined.
Evenly divide filling among partially cooked mushrooms. Sprinkle with Parmesan if desired. Return mushrooms to oven, and roast until mushrooms are tender and meat begins to brown, about 12 minutes.