Stuffed Portobello Mushrooms

Let’s be honest, nothing beats pizza, but Stuffed Portobello Mushrooms are a close (healthy) second! This recipe is also Keto friendly and gluten-free!

2 large Portobello mushrooms
1/4 cup Rao’s Homemade marina sauce
1/4 cup fat-free shredded mozzarella cheese
1/2 tbsp olive oil
1 cup arugula
1 crushed garlic clove
4 slices of organic turkey (cut into small squares)
1/8 cup chopped onion
Fresh basil and chili flakes (optional)

Before filling portobello mushrooms, it is important to cook them through and remove some of their excess moisture.


  1. Preheat oven to 450 degrees Fahrenheit. Place mushrooms stem side up on a baking sheet and roast for 20 to 25 minutes depending on size. If any moisture collects in the mushroom caps, carefully drain and discard.
  2. In a small sized pan, heat olive oil and sauté chopped onions and garlic. Cook for 1-2 minutes and then add minced turkey. Cook until golden brown and then add arugula.
  3. Reduce the oven temperature to 425 degrees Fahrenheit.
  4. Distribute the roasted mushrooms, stem side up, on the sheet pan. Fill each mushroom with a large spoonful of marinara sauce. Add the sautéed onions, turkey, and arugula evenly among the mushrooms, spooning it on top of the sauce. Sprinkle with shredded mozzarella cheese.
  5. Bake at 425 degrees for 10 to 15 minutes. Top with fresh basil and chili flakes. Serve immediately.

Nutritional Facts for 2 stuffed mushrooms:
Calories: 305
Carbs: 15g
Protein: 37g
Fat: 10g

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