Turkey and Kale Stuffed Shiitake Mushrooms

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These Turkey and Kale Stuffed Shiitake Mushrooms are loaded with taste, high in protein, and half the work of your common packed mushrooms.


  • Shiitake mushrooms, cleaned up and stems gotten rid of (any size, however medium/large caps work best)
  • 1 pound lean ground turkey
  • 1/2 cup sweet onion, diced
  • 1/2 cup Celery, diced
  • 1 clove garlic, minced
  • 1/2 cup shiitake mushrooms (extra from caps)
  • 1 cup Kale, carefully sliced
  • 2 tablespoons Worcestershire
  • Oil and cayenne
  • 2 tablespoons newly grated Asiago cheese


  1. In a frying pan on medium heat sautée onions, celery, garlic, and diced shiitakes for 3 minutes.
  2. Include turkey. Prepare till practically all the pink color is gone.
  3. Include kale and 2 tablespoons Worcestershire. Permit kale to wilt.
  4. Location shiitake caps on a lined baking sheet. Gently coat with oil. Dust both sides with Cayenne pepper.
  5. Spoon turkey/kale mix onto ready mushroom caps.
  6. Location caps in preheated oven (350 degrees). Prepare for 6 minutes.
  7. Include cheese. Prepare for 5-6 more minutes.
  8. Serve warm.

Note: I utilized 8 medium/large caps and had additional turkey mix for leftovers. Usage just enough cheese to taste to keep it low calorie.

Turkey and Kale Stuffed Shiitake Mushrooms

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