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Stuffed Portobellos with Turkey

Prepare this unique combination of turkey with portobello mushrooms.
Cooking Time

Ingredients For This Recipe

  • 8 medium Portobello mushrooms, stems removed
  • 3 tablespoons olive oil
  • 1 pound lean ground turkey
  • 1 tablespoon minced garlic
  • 8 ounces mascarpone cheese
  • 4 ounces crumbled gorgonzola cheese
  • 1 tablespoon oregano, chopped
  • ½ cup bread crumbs
  • Salt and black pepper to taste


  1. Remove stems from mushrooms using Chef’s Knife.
  2. Add 1 teaspoon olive oil to skillet and preheat at medium-high for 3 minutes or until oil is very hot. Season turkey with salt and pepper. Add to skillet with minced garlic. Cook for 7 minutes at medium heat, while stirring. Turn off stove.
  3. In the 5-quart bowl, add drained, cooked turkey, mascarpone cheese, half gorgonzola cheese, oregano and bread crumbs. Stir well.
  4. Preheat oven to 350° F. Brush both sides of the mushrooms with oil.
  5. Spread remaining oil to cover the griddle. Preheat at medium-high for 2 minutes. Add mushrooms and slightly brown each side for about 3 minutes; reduce heat if griddle is smoking. Turn off the stove and place mushrooms on cutting board.
  6. Carefully stuff mushrooms with turkey mixture and top with remaining gorgonzola cheese. Place stuffed mushrooms back on the griddle. Bake for 10 minutes and serve immediately.
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