Italian Stuffed Portobello Mushrooms

5.0/5 rating (2 votes)
Italian Stuffed Portobello Mushrooms

I created this Italian Stuffed Portobello Mushroom recipes while I was looking in my refrigerator. I had everything needed to stuff this mushrooms. I had made butternut squash earlier this week and had some leftover – They really made this dish extra special… OMG

I should have added zucchini but will definitely do that next time! You can add any of your favorite vegetables.



  • 3 tablespoons olive oil, divided
  • 1/2 pound ground turkey
  • 1 cup butternut squash, chopped
  • 1 small yellow onion, chopped
  • 1-2 cloves garlic, minced
  • 1/2 red bell pepper, chopped
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • 2 cups baby spinach
  • 1 tablespoon fresh thyme
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 4 medium-large portobello mushroom caps, cleaned


  1. Preheat oven to 350 degrees F.

  2. Heat a sauté pan over medium heat and add 1 tablespoon of olive oil. Add ground turkey and cook until brown (about 7 minutes). Break apart with a wooden spoon. When done add to a large bowl.

  3. Using the same pan over medium heat add 1 tablespoon of olive oil. Add butternut squash and cook for 5 minutes. Next add in onion, garlic, peppers and season with salt and pepper. Let sauté for 5 minutes. Add to the bowl.

  4. Add spinach to the pan and let cook for only 3 minutes then remove and add to the bowl.

  5. Add thyme, basil and parsley to the bowl and combine ingredients.

  6. Take a baking dish and brush the remaining tablespoon of olive oil to coat the pan. Place the 4 portobello mushrooms and divide the mixture among the mushrooms.Bake for 20 minutes!

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