Baked until tender, these stuffed mushrooms with browned turkey and sweet bell peppers are the perfect 30-minute appetizer or side. Seasoned with Italian herbs and hot sauce, they’re packed with spicy, garlicky goodness you’ll love.
The Best Stuffed Mushrooms with Turkey
Bursting with natural sweetness from red bell peppers, these paleo stuffed mushrooms with juicy ground turkey and browned onions are perfect savory bites for all your gatherings. Packed with healthy fats like coconut oil and ghee, you won’t have to worry about them breaking your diet.
With a hearty filling loaded with even more mushrooms, these baby bella caps are bursting with Italian flair thanks to the sprinkle of Italian seasoning and fragrant garlic. To soak up all the flavors, don’t forget some nutty almond meal to bring it all together. A splash of hot sauce doesn’t hurt either for a kick of heat!
Made fresh or prepped in advance, all they need are 30 minutes in the oven until tender and ready to be served. Topped with parmesan cheese or just drizzled with lemon juice, they’ll be your go-to appetizer from now on.
Why You’ll Love These Turkey Stuffed Mushrooms
Say goodbye to basic store-bought appetizers once you see how easy and quick these stuffed mushrooms are.
- Healthy. Cooked with coconut oil, ghee, and fresh veggies, this appetizer is loaded with nutrients.
- Protein-packed. Ground turkey and almond meal add lots of protein and make this recipe super filling.
- Great for gatherings. These mushrooms are a quick way to feed plenty of people without spending hours in the kitchen.
- Prep-friendly. Chop the ingredients and prepare the filling in advance so you can just bake away on a hectic weeknight.
What You’ll Need
Italian seasoning gives these bite-sized appetizers a slight European flair. Check the recipe card at the bottom of the post for exact amounts.
- Bella mushrooms – Don’t dice the caps, only the stems.
- Coconut oil – Feel free to use olive or avocado oil.
- Ghee – You can replace it with coconut oil.
- Yellow onion – White onion is a good swap, but not red onion.
- Garlic – Fresh garlic adds more flavor, but garlic powder works too.
- Red bell pepper – Use your favorite color of bell pepper.
- Salt – Go for kosher or Himalayan salt.
- Black pepper – I prefer it freshly cracked.
- Ground turkey – It adds lots of lean protein.
- Dried Italian seasoning – This is often found in the spice section. Use your favorite.
- Ground almond meal – This is also called “almond flour.” Make sure it’s unsweetened.
- Hot sauce – I love Frank’s Red Hot Sauce, but any kind works.
What Mushrooms are Best for Stuffed Mushrooms?
Bella mushrooms (also called “baby bella”) and white mushrooms are best for this recipe because they’re bite-sized. However, portobello mushrooms work too if you’re looking for a heartier dish more than an appetizer.
How to Make Turkey Stuffed Mushrooms
You just need to prepare the filling, stuff the mushrooms, and into the oven they go. They’re super easy! Check the recipe card at the bottom of the post for more detailed instructions.
- Clean the mushrooms. Preheat the oven to 400F. Wipe the mushrooms clean using a damp paper towel. Remove any dirt or debris on them.
- Arrange the caps. Toss the mushroom caps with olive oil in a large bowl until completely coated. Place them on a baking sheet.
- Cook the veggies. Melt the ghee in a medium-sized pan over medium heat. Add the diced mushroom stems, onion, bell pepper, garlic, salt, and pepper. Cook everything for 3-4 minutes or until softened.
- Brown the turkey. Add the ground turkey into the pan. Use a spatula to break up the meat. Cook it for 6-8 minutes or until browned.
- Add the almond meal. Stir in the Italian seasoning and almond meal. The almond meal should absorb all the cooking juices. Add the hot sauce and mix well.
- Fill the caps. Spoon the turkey mixture into the mushroom caps and pack it in.
- Bake them. Pop the tray into the oven for 7 minutes or until the mushroom caps soften. Remove from the heat and serve immediately.
Tips for Success
You can make any stuffed mushrooms with turkey way better with the help of these tips, ingredient hacks, and swaps.
- Make them cheesy. Top the mushrooms with grated parmesan or shredded mozzarella right before baking for a cheesy bite.
- Go for Asian flavors. Skip the hot sauce and Italian seasoning. Swap them for 2 teaspoons of freshly grated ginger, 3 tablespoons of soy sauce, and 1 tablespoon of oyster sauce for some Asian flair.
- Keep it vegetarian. Swap the turkey for crumbled tofu for a vegetarian version of these stuffed mushrooms.
- Change the protein. Use ground chicken, pork, or beef instead of turkey for the filling.
- Use leftover veggies. Chopping up leftover veggies like zucchini, carrots, and broccoli florets is an easy way to add more veggies to each bite.
- Don’t soak them. Never soak mushrooms in water to clean them because they’ll absorb too much moisture. Always wipe them with a paper towel instead.
Serving Suggestions
These stuffed mushrooms are the perfect appetizer or side. You can pair them with Broccoli Feta Fritters or my Marinated Eggplant for more veggie ideas. For soup, try a bowl of my Roasted Cauliflower Soup. If you’re looking for a salad, my Lemon Quinoa Salad is a great option. Finally, for main dishes I love these mushrooms with my Stuffed Baked Steak or Grilled Tri-Tip with Sicilian Herb Sauce.
Can Stuffed Mushrooms with Turkey be Prepared in Advance?
Yes! Stuff the mushroom caps up to 3 days in advance and bake them on the day of your event for the best texture. You can also fill and bake them in advance but the mushrooms will be slightly softer.
How to Store & Reheat Leftovers
Once fully cooled, refrigerate any leftovers in an airtight container for up to 5 days. Keep them away from direct heat and sunlight when on the counter for reheating or serving. If the mushrooms become even the slightest bit sticky or gooey, discard them immediately. To reheat them, pop them into the microwave for up to a minute or until warm. You can also heat them in a pan with the lid on for 7-8 minutes over medium-low heat.
More Mushroom Recipes To Try
- Mushroom Swiss Burger Recipe
- Immune Boosting Mushroom Soup
- Pepper Mushroom Onion Crostini
- Farro Beef Mushroom Asparagus Marinara
- Leek Mushroom Egg White Frittata {gluten free}
Stuffed Mushrooms
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.
Thanks for sharing this info wid us. I really enjoyed it while reading
And now. I want ground turkey! Mmmmm sounds delicious!
Hey Gigi!