Turkey Parmesan Stuffed Mushrooms
Elevate your appetizer game with these irresistible Turkey Parmesan Stuffed Mushrooms! This flavorful dish brings together tender white button mushroom caps loaded with a savory filling of seasoned ground turkey, Parmesan cheese, breadcrumbs, and fragrant garlic, all topped with marinara sauce and melted mozzarella. Perfectly baked until golden and bubbly, these stuffed mushrooms are an easy, protein-packed crowd-pleaser suitable for any gathering. With just 20 minutes of prep time, this low-carb, Italian-inspired recipe makes a delicious starter or snack that’s sure to impress. Serve warm and watch them disappear from the plate!
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Recipe Information
Ingredients
- 16 large (stems removed) White button mushrooms
- 8 ounces Ground turkey
- 0.5 cups (grated) Parmesan cheese
- 0.25 cups (plain or seasoned) Breadcrumbs
- 2 cloves (minced) Garlic
- 2 tablespoons (chopped) Fresh parsley
- 1 tablespoon Olive oil
- 1 large Egg
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.5 cups (shredded) Mozzarella cheese
- 0.5 cups Marinara sauce
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with non-stick spray.
Clean the mushrooms by gently wiping them with a damp paper towel. Remove and finely chop the stems, setting them aside for later use. Arrange the mushroom caps on the prepared baking sheet with the hollow side facing up.
Heat the olive oil in a skillet over medium heat. Add the minced garlic and chopped mushroom stems, cooking for 2-3 minutes, or until softened.
Add the ground turkey to the skillet. Cook, breaking it up into crumbles, until browned and fully cooked, about 5-6 minutes. Remove from heat and let it cool slightly.
In a large mixing bowl, combine the cooked turkey mixture, Parmesan cheese, breadcrumbs, chopped parsley, egg, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
Spoon the turkey mixture into the mushroom caps, pressing gently to pack the filling. Each mushroom should be slightly overflowing with filling.
Top each stuffed mushroom with a small dollop (about 1 teaspoon) of marinara sauce, then sprinkle shredded mozzarella cheese over the top of the sauce.
Bake in the preheated oven for 18-20 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.
Garnish with additional chopped parsley if desired and serve warm as an appetizer or a savory snack.
Nutrition Facts
Calories |
1120 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.0 g | 87% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 462 mg | 154% | |
| Sodium | 2756 mg | 120% | |
| Total Carbohydrate | 39.8 g | 14% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 10.3 g | ||
| Protein | 91.6 g | 183% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 918 mg | 71% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 994 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
