Beef/Veal/ Entree

Portobello Stuffed Mushrooms

Healthy ingredients stuffed into mushroom.

Recently we went to Chicago to visit our son and his family. Two birthday cakes and lots of good food later I still lost three pounds after returning from being gone for nine days.

One night we went to a great restaurant called E + O Food and Drink (Earth and Ocean) and my husband had this great pork pata (shank) recipe that had a pate sauce. I may be trying that sometime this fall or winter when the weather fits the dish here in Texas.

We had very nice cool days while there and even slept with the windows one night, which we never do here in Texas. When we stepped off the plane back here in Texas and the heat hit us in the face we knew we were home.

I have a friend on the Fast Metabolism Diet so I decided to try this healthy recipe for her which is a stuffed portobello mushroom. I found some ground turkey and ground beef in my freezer and had lots of extras to add in. I’m serving mine over some spinach, either raw or cooked; either way it will be a healthy burger for any meal. You could add a bunch of vegetables on the side to complete your meal.

If my husband had been home when I was ready to cook these I would have had him grill or smoke these for more of a smoky grilled flavor but they were delicious baked in the oven.

I hope you will give this a try, diet or no diet.

BLAST FROM THE PAST: My Avocado Shrimp Salad is another recipe that is great for the summer and would fit the Fast Metabolism Diet with just the change of the mayonnaise.


A few ingredients for an easy burger.


Chop up all the ingredients; I also added in some extra chopped mushrooms for juiceness.


At the last minute I decided to add in some chopped cherry tomatoes for color.


Take out the stems and use a spoon to scrape out the brown gills.


Stuff the mushrooms; I did a 3 oz. 4 oz. and 6 oz. mushrooms and the remainder of the meat I made into meatballs and cooked in muffin cups to freeze for later.


Don’t they look juicy and delicious!

Bon Appetite.

Portobello Stuffed Mushrooms
A mixture of turkey, ground beef and crunchy vegetables stuffed into a portobello mushroom cap. What more could you ask for.
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  1. Portobello mushrooms (6-8 medium size)
  2. 1/4 lb. white mushrooms, chopped very small
  3. 1 lb. lean ground turkey
  4. 3/4 lb. lean ground beef
  5. 3 cloves garlic, minced
  6. 1 Tbsp. chopped fresh ginger (or 1/2 tsp. dried)
  7. 3/4 c. red onion, chopped
  8. 1/3 c. poblano pepper, chopped (if you don't like the heat, add red bell pepper)
  9. 1/2 c. green bell pepper chopped
  10. 15 cherry tomatoes chopped (I used some yellow and some red)
  11. 1 tsp. Italian seasoning
  12. 2 Tbsp. Tamari (or soy sauce)
  13. 1 tsp. salt
  14. 1/2 tsp. black pepper
  1. Remove the stem and the brown gils from the underside of the mushroom by scraping out with a spoon.
  2. Mix the turkey, chopped white mushrooms and ground beef together in a bowl. Add all the other ingredients and mix until combined. Don't over mix.
  3. Measure out either 4-6 ounces into each portobello mushroom and put on a foil lined baking sheet (with an edge). Bake at 375° for about 25 minutes or until they look browned a bit.
  4. I added some Sweet Chili Sauce to the top of each mushroom in the last 5 minutes of baking.
  1. I used The Clever Spoons recipe for a diet version of sweet chili sauce.
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