Ground Turkey & Spinach Stuffed Mushrooms That Melt in Your Mouth

It started with a craving for comfort food and a need to use up leftover ground turkey in my fridge. What came out of my kitchen that evening was nothing short of magical savory, juicy Ground Turkey & Spinach Stuffed Mushrooms topped with golden, bubbling cheese. The moment I pulled them from the oven, the aroma of garlic, sautéed greens, and melted mozzarella filled the kitchen, and my family couldn’t resist gathering around. These stuffed mushrooms have since become a go-to dish for busy weeknights and cozy dinner parties alike. They strike the perfect balance between hearty and healthy, indulgent and wholesome.

this Recipe

What Is Ground Turkey & Spinach Stuffed Mushrooms?

Ground Turkey & Spinach Stuffed Mushrooms are a savory dish featuring large mushroom caps filled with a rich, flavorful mixture of lean ground turkey, fresh spinach, garlic, herbs, and melty cheese. The mushrooms serve as the perfect edible bowl meaty, earthy, and tender once baked. This recipe is high in protein, low in carbs, and incredibly satisfying, making it a great option for those following keto, paleo, or gluten-free diets.

Why You’ll Fall in Love with This Recipe

This dish is everything you want in a comfort meal without the heaviness. It’s simple to make, bursting with savory flavors, and oh-so-cheesy. The filling is protein-packed and nourishing, and the entire dish can be prepped in under 30 minutes. Whether you’re meal-prepping, making dinner for a crowd, or cooking for one, this recipe fits the bill. It’s naturally low-carb, versatile, and incredibly customizable. Plus, the crispy golden top adds that final touch of decadence.

How Does It Taste?

Rich, hearty, and savory with just the right balance of moisture and texture. The ground turkey is seasoned and browned to perfection, complemented by the mild bitterness of spinach and the sweet earthiness of roasted mushrooms. A hint of garlic and herbs builds depth, while the cheese topping bubbles into a golden, melty crust. It’s a comforting bite with a burst of umami in every mouthful.

Health & Ingredient Benefits

This meal is packed with nutritional value. Ground turkey is lean, protein-rich, and lower in fat than beef, while spinach brings in a hefty dose of iron, fiber, and vitamins A and C. Portobello mushrooms are low in calories but high in antioxidants and natural umami flavor. Cheese adds calcium and healthy fats, making this dish both filling and nourishing. It’s also keto-friendly and gluten-free if you skip breadcrumbs or opt for a GF version.

Ingredients You’ll Need

• 4 large portobello mushroom caps, cleaned and gills removed
• 1 tablespoon olive oil
• 1/2 small onion, finely diced
• 2 garlic cloves, minced
• 1/2 pound ground turkey
• 2 cups fresh spinach, roughly chopped
• Salt and black pepper to taste
• 1/2 teaspoon dried oregano or Italian seasoning
• 1/2 cup shredded mozzarella cheese
• Optional: 2 tablespoons grated Parmesan cheese or chopped fresh herbs for garnish

Tools You’ll Need

• Baking sheet
• Parchment paper or foil
• Medium skillet
• Mixing spoon or spatula
• Knife and cutting board
• Spoon for scooping and filling

Optional Substitutions & Additions

• Swap ground turkey with ground chicken, sausage, or beef
• Use kale instead of spinach for a heartier green
• Add a spoonful of ricotta or cream cheese for a creamier filling
• Top with cheddar, provolone, or a vegan cheese blend
• Spice it up with crushed red pepper flakes or chopped jalapeños

How to Make

1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Clean mushroom caps and gently remove stems and gills. Lightly brush with olive oil and place on the baking sheet.
3. In a skillet over medium heat, sauté diced onion for 2–3 minutes until soft. Add garlic and cook for another 30 seconds.
4. Add ground turkey and cook, breaking it apart, until fully browned and no longer pink.
5. Stir in chopped spinach and cook until wilted. Season with salt, pepper, and oregano.
6. Remove skillet from heat and allow mixture to cool slightly.
7. Spoon the turkey-spinach mixture into each mushroom cap, filling generously.
8. Top each with shredded mozzarella (and Parmesan if using).
9. Bake for 20–25 minutes until the mushrooms are tender and cheese is melted and golden.
10. Garnish with fresh herbs and serve warm.

What to Serve With

Serve these stuffed mushrooms with a crisp green salad, roasted asparagus, garlic mashed cauliflower, or even a warm bowl of tomato soup. They also pair beautifully with zucchini noodles, spaghetti squash, or a side of wild rice for a complete meal.

Tips for Success

• Don’t overcook the mushrooms check for doneness around the 20-minute mark
• Drain any excess moisture from the turkey-spinach mixture before stuffing
• Let the filling cool a bit so the mushrooms don’t become soggy
• Use fresh mozzarella for extra meltiness, or part-skim for a lighter option
• Garnish with fresh herbs like oregano or thyme for added aroma and color

Common Mistakes to Avoid

• Skipping the removal of mushroom gills they release too much moisture and affect texture
• Not seasoning the filling well enough taste and adjust before stuffing
• Using pre-shredded cheese that doesn’t melt well opt for block cheese if possible
• Overcrowding the baking tray leave space between mushrooms for even cooking
• Stuffing mushrooms while the filling is too hot, which can lead to soggy results

How to Store & Reheat

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place mushrooms in a 350°F oven for 10–12 minutes or microwave on medium power for 1–2 minutes until heated through. These mushrooms can also be frozen after baking—wrap them tightly and store for up to one month. Thaw in the fridge overnight before reheating.

Frequently Asked Questions

Can I make these mushrooms ahead of time?
Yes, you can prepare the filling and clean the mushrooms ahead of time. Store separately and assemble just before baking.

Can I use smaller mushrooms?
Absolutely. Baby bella mushrooms make great bite-sized appetizers—just adjust the cooking time to about 12–15 minutes.

Are these mushrooms keto-friendly?
Yes! The recipe is naturally low in carbs and high in protein. Just make sure your cheese and toppings are keto-compliant.

Can I grill the mushrooms instead of baking?
Yes. Grill the mushrooms cap-side down for 3–4 minutes, flip, fill, and finish under the broiler or closed grill lid until cheese melts.

Nutritional Info (approximate per serving)

Calories: 220
Protein: 19g
Carbohydrates: 5g
Fat: 14g
Fiber: 2g
Sugar: 2g
Sodium: 280mg

Conclusion

Ground Turkey & Spinach Stuffed Mushrooms are proof that healthy doesn’t have to mean boring. These savory, cheesy bites are everything you want in a weeknight meal—quick, flavorful, and endlessly satisfying. Whether you serve them as an entrée or hearty side, they’re sure to become a regular rotation in your kitchen. Plus, they’re easy to customize and meal prep ahead of time. One bite, and you’ll understand why these mushrooms are such a crowd-pleaser.

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August 21, 2025 by Melissa