/Turkey Taco Stuffed Portobello Mushrooms

Turkey Taco Stuffed Portobello Mushrooms

Looking for a healthy, low carb dinner recipe? This Turkey Taco Stuffed Portobello Mushrooms recipe has it all – delicious, healthy and easy to make.

Portobello mushrooms stuffed with ground turkey and melted cheese, on a gray plate.

This stuffed portobello mushrooms recipe is a new take on an old favorite. It seems that turkey taco filling is a bit of a thing around here, including my Turkey Taco Stuffed Sweet Potatoes (a reader favorite) and Turkey Taco Stuffed Spaghetti Squash. Now portobello mushrooms have joined the gang!

Since you guys gave the thumbs-up to Ragu Stuffed Portobello Mushrooms, it seemed only right to add another version to the line-up. Cumin, chili powder, oregano, paprika and garlic add just the right amount of taco spice, using a simple homemade blend (not need to pull out the store-bought taco mix!)

Portobello mushrooms have a wonderful meaty texture and are fantastic for both stuffing and grilling (or both).

Top Tips

  • To save yourself some time, cook the turkey mixture while the mushrooms are baking. A little multi-tasking helps to cut dinner prep time. Always a good thing, right?
  • **This point is REALLY important!** After the first round of baking for the mushrooms caps, before filling them with the turkey mixture, pour out and discard any accumulate liquid. I even like to pat them lightly with paper towel. Quite a bit of liquid will accumulate while cooking and you don’t want to end up with soupy mushrooms!

How to clean portobello mushroom caps

  • Remove the mushroom stems by gently holding the caps with one hand and breaking off the stem with the other hand.
  • Using a small spoon, scrape out and discard the gills.
  • Using a slightly damp paper towel, wipe any dirt off of the top sides of the mushroom caps. Mushrooms are like sponges, so you do not want to run them under water!
Cooked ground turkey in a skillet with tomato sauce.

See recipe card below for full ingredients list & recipe directions.

How to make stuffed portobello mushrooms

  1. Preheat the oven to 425 degrees F. Clean out the portobello mushrooms as described above. Brush them with olive oil and season with salt and pepper.
  2. Bake until the mushrooms are starting to soften, inner side facing up. Pour out any accumulated liquid.
  3. Brush the tops of the mushroom caps with olive oil, then arrange them, top side down in a baking dish. Season the insides of the caps with salt and pepper.
  4. While the mushrooms are baking, make the filling. Cook the ground turkey, season it with spices and stir in crushed tomatoes.
  5. Scoop the turkey mixture it into the partially-cooked mushroom caps and top with cheese. Finish baking for another 10 minutes or so. Ready to eat!
Three stuffed portobello mushrooms on a two separate plates.

What to serve on the side

Other lower carb dinner recipes

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A portobello mushroom cap stuffed with cooked ground turkey, on a gray plate.

Turkey Taco Stuffed Portobello Mushroom Recipe

Looking for a low carb dinner recipe? This Turkey Taco Stuffed Portobello Mushrooms recipe has it all – delicious, healthy and easy to make. It’s a keeper!

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Course: Entrees

Cuisine: Southwestern

Keyword: Stuffed Mushrooms, Turkey Taco

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 4 Servings

Calories: 229kcal

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The Turkey Mixture:

  • Heat a large nonstick skillet over medium high heat. Lightly coat with cooking spray. Add the ground turkey and cook, breaking up with a wooden spoon, until cooked through. Season with salt and pepper while cooking.

  • Stir in the garlic, chili powder, cumin, paprika and oregano. Cook for 1 minute.

  • Stir in the crushed tomatoes. Simmer for 5 minutes. Stir in the parsley.

The Mushrooms:

  • Preheat the oven to 425 degrees F.

  • Remove the stems and scrape out the gills from each portobello mushroom. Brush the top of the caps with olive oil and season the inside of each cap with salt and pepper.

  • Place the mushrooms in a single layer in a 9- by 13-inch baking dish. Bake until the mushrooms are becoming tender, 12 to 15 minutes.

  • Decrease the oven temperature to 375 degrees F.

  • Pour the liquid out of each mushroom cap and arrange them in the baking dish.

  • Divide the turkey mixture evenly between the mushrooms caps. Top with the Pepper Jack cheese.

  • Bake until the mushrooms are tender and the cheese is melted, 8 to 10 minutes. Serve.


Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.


Serving: 1stuffed mushroom | Calories: 229kcal | Carbohydrates: 11g | Protein: 24g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 59mg | Sodium: 461mg | Potassium: 912mg | Fiber: 3g | Sugar: 7g | Vitamin A: 710IU | Vitamin C: 11.8mg | Calcium: 107mg | Iron: 4.2mg

Tried this recipe?If you make this recipe, I’d love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I’ll be sure to find it.

This post was first published March 11, 2019 and updated on May 13, 2024.

Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.


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