Turkey Stuffed Portobello Mushrooms with Feta, Spinach & Pecan Salad
April 2, 2025
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
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
-
Serving Size
1 stuffed mushroom, 2 cups salad
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Amount per serving
Calories
320
- % Daily value*
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Total Fat
11g
14%-
Saturated Fat
2g
10% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
60mg
20% -
Sodium
300mg
13% -
Total Carbohydrate
18g
7%-
Dietary Fiber
5g
18% -
Total Sugars
7g
-
Added Sugars
0g
0%
-
Dietary Fiber
-
Protein
34g
-
Potassium
1285mg
27%