Paleo Spicy Turkey Stuffed Mushrooms

Prep Time: 5m

Total Time: 25m

Gluten free

Dairy free

Paleo

Paleo Spicy Turkey Stuffed Mushrooms a fun, easy and savory way to serve a healthy, clean dinner to the family.

Are you bored with the same dinner recipes?

We all get in a rut and need to mix it up during dinner time. This recipe is going to make you very happy and everyone you serve it too.

I couldn’t have been happier with the flavor and texture of this recipe.

What is great about this recipe; besides the fact that it is so dang good; is that it can be your dinner or the perfect appetizer at your next party.

I have made this using portabella mushrooms (the larger 6″ diameter mushrooms) and Bella mushrooms which are the smaller 2″-3″ mushrooms. You can also do a mix whatever makes it easy for you.

Using the larger portabella make this the perfect way to serve up a fun dinner, and using the smaller bella mushrooms make this the perfect bite size appetizer.

If you like your food extra spicy top your finished mushrooms off with an extra drizzle of Hot Sauce

Serve alongside a tossed salad and you can offer up a healthy weeknight dinner recipe that is ready in less than 30 minutes and is loaded with lean protein, veggies and is gluten free, dairy free and paleo friendly.

Paleo Spicy Turkey Stuffed Mushrooms

Author: Amy Stafford

Prep time: 5 mins

Cook time: 20 mins

Total time: 25 mins

Serves: 12

Paleo Spicy Turkey Stuffed Mushrooms a fun, easy and savory way to serve a healthy, clean dinner to the family.

Ingredients

12 Bella Mushrooms, stems removed and diced {you are only dicing mushroom stems not caps}
1 tablespoon extra virgin coconut oil or olive oil
1 teaspoon ghee or extra virgin coconut oil
1 small yellow onion, diced {about 1 cup}
2 garlic cloves, diced
1/2 of red bell pepper, diced
Pinch of sea salt
Pinch of black pepper.
1 pound ground turkey
1 teaspoon dried Italian seasoning
2/3 cup ground almond meal
3 tablespoons hot sauce {I used Franks Red Hot Sauce}

Instructions

Preheat oven to 400°
Use a wet paper towel to wipe of mushrooms removing any dirt or debris that may be on the outside of the mushroom.
Place mushroom caps in a small bowl and drizzle olive oil over the top of mushrooms tossing with your hands to coat them evenly and then place them on a baking sheet.
Set a medium nonstick skillet over medium heat, melt ghee.
Once ghee melts toss in diced mushroom stems, onion, red bell pepper, garlic, salt, and pepper.
Stir and saute until onions start to soften, about 3-4 minutes.
Place ground turkey into onion mix and break up into a crumble. Cook for about 6-8 minutes or until your turkey is just cooked through.
Toss in the Italian seasoning and almond meal stirring them in to combine. The juices from the pan should absorb the almond meal.
Add hot sauce to turkey and stir completely.
Spoon the turkey into the mushroom caps, mounding and packing in the turkey.
Place in oven for 7 minutes or until mushrooms soften.