These magical portabella mushrooms are stuffed with ground turkey, peppers, onions, enchilada sauce, and cheese. It's a low carb dinner dream come true.
I have been seriously hankering for some enchiladas the past few weeks and to satisfy that craving, I have been making these delicious stuffed mushrooms instead. They are so good. I mean what's not to like when there are mushrooms, cheese, spicy enchilada sauce, ground turkey, peppers, and onions involved. It's almost the perfect meal around here.
The key to making sure these come out just right is roasting the mushrooms first, so that everything doesn't become a soggy mess. Mushrooms release a ton of water when they cook and we need to make sure none of that extra water ends up in our end product. With that said, make sure to blot off the excess moisture before studding the mushrooms.
Looking for ways to mix it up? Depending on your dietary needs you could throw some black beans instead of the turkey for a vegetarian version, add some fresh corn for a more Tex Mex feel, or leave off the cheese for a Paleo/Whole30 option.
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