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Low carb, high protein Southwest-style Stuffed Mushrooms

The universal question: what's for dinner? If I had a nickel for every time...ok, ok, you get it. But if you're stumped tonight and are looking for a low-carb, high-protein meal, you have to try these Southwest-style Turkey Stuffed Mushrooms. And I mean HAVE to. Chipotle chili powder gives a little kick while smoked paprika gives them a rich, well, smokiness. I like to serve these with garlicky spinach but any vegetable will do to round out your meal.
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For the stuffed mushrooms:

4 portobello mushrooms
1 red bell pepper, chopped
1 yellow onion, chopped
1 bunch green onions, chopped
3 tbsp cilantro, chopped
5 cloves garlic, minced
1 lb. lean ground turkey
1 tsp chipotle chili powder
2 tsp smoked paprika
8 oz can tomato sauce
Salt and pepper to taste
1 cup shredded Monterey Jack cheese (optional)
Preheat oven to 400 degrees.

Step 1: Season turkey with chili powder and paprika and cook over medium heat until cooked halfway through. Add bell pepper and yellow onion and cook till vegetables are soft. Add green onion, cilantro and garlic and cook till fragrant (about one minute). Stir in tomatoe sauce, season with salt and pepper, and cook till mixture starts to bubble. Remove from heat.

Step 2: Clean mushrooms by removing the stem. Using a spoon, gently scrape out all of the gills from the underside of the portobello mushroom cap and discard.

Step 3: Stuff each mushroom cap evenly with meat mixture and top with cheese if using.

Step 4: Bake for 20 minutes.

While the mushrooms are baking, prepare the spinach.

For the spinach:
One large bag spinach leaves
4 cloves garlic, minced
1 tbsp olive oil
Salt & Pepper to taste
Step 1: Heat oil in skillet till it shimmers.

Step 2: Add spinach to the oil and cook, stirring frequently until spinach begins to wilt.

Step 3: Add garlic and cook while continuously stirring for 1-2 minutes.

Step 4: Season with salt and pepper.

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