Paleo Low Carb Turkey Stuffed Portobello Mushroom Dish

Paleo Turkey Stuffed Portobello Mushrooms with Paleo Bread on the side!

Never was I into mushrooms, they were soggy and too earthy for my tastes.  Now with my more mature palette and Paleo diet I have grown to love mushrooms and all of their earthiness.  Every now and then I’ll go on the hunt for good looking Portobello mushrooms; they are not always in perfect condition and if they’re not I just skip it and wait for the perfect batch.  You can stuff them with anything really or just layer different ingredients over it by using it as your base or grain replacement.  The key to the perfectly cooked mushroom, not too soggy not to dry, is to bake them separately; first draw a shallow X in the top of each to get all the moisture in the mushroom out.  Then you top it with your protein and anything else and just like that you have a unique meal.

Serves 4


4 large Portobello mushrooms, insides removed

1 lb. ground turkey (or any other ground meat)

1 Tbs. coconut oil

1/2 large onion, diced

1 garlic cloce, minced

1 Tbs. Worcestershire sauce

Salt and pepper to taste

1 jar of marinara sauce, warm (paleo friendly brand)

Dash of fresh herb (I used thyme)

Julian Bakery Almond Paleo bread


  1.  Preheat oven to 375 degrees.  Line a baking sheet with foil and place the mushrooms inside down and draw a shallow X in the top of each and bake for 10 minutes
  2. Cook the coconut oil in a large pan over medium heat and add the garlic, onions and  Worcestershire sauce and cook until soft, about 5 minutes
  3. Add the turkey and salt and pepper and cook until the turkey has cooked throughout and is no longer pink in the inside
  4. Flip the mushrooms and top them with the ground turkey mixture and marinara sauce.  Sprinkle your favorite herb and pair with Julian Bakery Almond Paleo bread.  Enjoy! 

 By: Paleo Princess

Julian Bakery’s Paleo Store (Click Here)



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