Turkey and Artichoke Stuffed Mushrooms

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings


  • 1 pound ground turkey
  • ½ small onion diced
  • ½ cup chopped frozen artichoke hearts
  • 3 cups spinach
  • 1 clove garlic minced
  • 2 teaspoons ground cumin
  • sea salt and freshly ground black pepper to taste
  • 4 large Portobello mushroom caps
  • 3 tablespoons chopped cilantro


  • Preheat oven to 375 degrees.
  • In a large skillet over medium heat, add the first 6 ingredients (turkey through cumin) and season with salt and pepper.
  • Sauté for 10 minutes, until turkey is cooked through and vegetables are tender.
  • Spoon turkey mixture into the mushrooms and place on a large baking sheet.
  • Place in oven and cook for 10 minutes, until mushrooms are tender. Top with cilantro and serve warm.
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