Stuffed Portobello Mushrooms Recipe

Stuffed Portobello Mushrooms Recipe


  • 1 tablespoon olive oil
  • 1 pound ground turkey or chicken
  • 1 onion, chopped
  • 3 cups baby spinach
  • 1 jar (24 oz.) Victoria®️ Low Sodium Marinara Sauce
  • 2 ½ cups cooked quinoa or rice
  • 2 cups shredded mozzarella, divided
  • ¼ cup grated Parmesan cheese
  • 6 large portobello mushrooms, stems and gills removed


  1. Preheat oven to 425°F. Heat oil in large nonstick skillet over medium heat and cook ground turkey and onion 10 minutes or until turkey is no longer pink. Stir in spinach and cook until just wilted.
  2. Stir in Victoria Low Sodium Marinara Sauce and quinoa and cook 2 minutes or until heated through. Stir in 1 cup mozzarella and Parmesan cheese.
  3. Arrange mushrooms on baking sheet. Fill mushrooms with turkey mixture. Bake 15 minutes or until mushrooms are almost tender. Sprinkle with remaining mozzarella and bake 5 minutes or until cheese is melted and mushrooms are tender.


This mixture also makes a great stuffed pepper filling. Slice 4 bell peppers in half and remove seeds. Arrange pepper halves in 12 x 8 baking dish. Spoon turkey into mixture into pepper halves. Cover and bake at 375°F for 25 minutes or until hot. Remove cover, sprinkle with remaining mozzarella and bake 5 minutes or until cheese is melted.