Food Friday: Turkey and Spinach Stuffed Mushroom Caps

I always begin blog posts with recipes with the disclaimer that I am not a cook and this is not a food blog. I can barely cook. Hubby jokes that I can ruin boiling water or burn cereal. It’s a slight exaggeration, but I am living proof that you don’t have to be a gourmet chef (or even competent in the kitchen) to learn to prepare simple healthy meals.

Turkey and spinach stuffed mushroom caps are a favorite in my house. High in protein, tasty, and so easy, even I can prepare them without burning down the kitchen.

Heavy turkey and spinach stuffed mushrooms

Heavy turkey and spinach stuffed mushrooms



  • 1 pound of lean ground turkey

  • 4 large portobello mushroom caps

  • 5 oz of frozen chopped spinach (steamed) 

  • 1/2 cup of plain non-fat Greek yogurt

  • 1/2 chopped red pepper

  • 1/2 chopped green pepper

  • 1/2 small onion

  •  Grated Parmesan cheese


Preheat the oven to 350.
Chop the peppers and onions
Steam the frozen spinach in a separate pot
Place the mushroom caps stem down on a baking sheet for 10 minutes
When ready remove the stem and scoop out the inside mushroom guts (is that what they are called? I told you this wasn’t a food blog)
Meanwhile, cook the turkey meat in a skillet over medium heat
Once the meat is no longer pink, drain the grease and add the steamed spinach, peppers and onions (and mushroom stems and insides if desired)
Remove from heat and add the yogurt to the meat mixture
Spoon the mixture into the mushroom caps and bake for an additional 10-15 minutes.
Top with Parmesan cheese


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