Turkey Enchilada Stuffed Portabella Mushrooms

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333 CALORIES 18g CARBS 15g FAT 35g PROTEIN
8
Freestyle™ SmartPoints™ New!
(8 Old SmartPoints™)
(9 PointsPlus®)

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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The Recipe

Turkey Enchilada Stuffed Portabella Mushrooms

PREP TIME: 10 Min
COOK TIME: 25 Min
TOTAL TIME: 35 Min
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Ingredients

US METRICS
  • 8 U portabella mushrooms
  • Cooking spray
  • Salt and pepper
  • 2 tsp. olive oil
  • 1/2 U red onion, diced
  • 1 U red pepper, diced
  • 1 U green pepper, diced
  • 1 lb 93% lean ground turkey
  • 2 U cloves garlic, minced
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp oregano
  • 1 cup enchilada sauce
  • 1 cup reduced fat shredded cheddar cheese

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Instructions

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1

Preheat the oven to 400 degrees. Spray the mushrooms with cooking spray and sprinkle with salt and pepper. Place on a foil lined baking sheet and cook for 8 minutes. Remove from oven and blot away excess moisture with a paper towel.

2

Meanwhile, add the oil to a skillet over medium heat. Add the onions and peppers. Cook for 4-5 minutes. Add the ground turkey, garlic, cumin, paprika, and oregano. Cook for 6-8 minutes until turkey is cooked through . Season with salt and pepper.

3

Fill each mushroom with the turkey mixture. Drizzle with enchilada sauce. Top with 2 tbsp. of cheese.

4

Return to oven and cook for 6-8 minutes until cheese is melted.

Nutritional Facts
Serving Size: 2 mushrooms
Amount Per Serving
Calories 333
Calories from Fat 133
% Daily Value *
Total Fat 15g
23%
Saturated Fat 4g
22%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 91mg
30%
Sodium 819mg
36%
Total Carbohydrate 18g
6%
Dietary Fiber 5g
19%
Sugars 11g
Protein 35g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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