Pesto Turkey and Spinach Stuffed Mushrooms (Printable)
Savory mushroom caps filled with lean turkey, spinach, and basil pesto, baked until golden and tender.
# List of ingredients:
→ Mushrooms
01 - 12 large cremini or white button mushrooms, stems removed and cleaned
→ Filling
02 - 1 tablespoon olive oil
03 - 1/2 pound ground turkey
04 - 2 cloves garlic, minced
05 - 2 cups fresh spinach, chopped
06 - 1/4 teaspoon salt
07 - 1/4 teaspoon black pepper
→ Pesto & Cheese
08 - 3 tablespoons basil pesto
09 - 1/3 cup grated Parmesan cheese
10 - 1/4 cup shredded mozzarella
# Steps:
01 - Preheat oven to 375°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Place mushroom caps, cavity-side up, on the prepared baking sheet. Set aside.
03 - Heat olive oil in a skillet over medium heat. Add ground turkey and cook, breaking up with a spoon, until no longer pink, about 4 to 5 minutes.
04 - Add minced garlic and cook for 1 minute until fragrant.
05 - Stir in chopped spinach, salt, and pepper. Sauté until spinach is wilted, 2 to 3 minutes. Remove from heat.
06 - Mix in basil pesto and grated Parmesan cheese until evenly combined.
07 - Spoon the filling into each mushroom cap, pressing gently to fill.
08 - Sprinkle shredded mozzarella over the tops for extra meltiness, if desired.
09 - Bake for 18 to 22 minutes, until mushrooms are tender and cheese is golden and bubbly.
10 - Let cool slightly before serving.
# Expert Advice:
01 -
- They pack an incredible amount of flavor into each bite without weighing you down
- The filling comes together faster than you can preheat your oven
- They reheat beautifully for lunch the next day if you somehow have leftovers
02 -
- Overstuffing the mushroom caps is better than understuffing, the filling shrinks slightly as it bakes and you want those generous bites
- Watery store-bought pesto can make the filling soggy, look for a thick, paste-like consistency or drain off excess oil
- These reheat surprisingly well at 350°F for about 10 minutes if you're making them ahead
03 -
- Don't wash mushrooms under running water or they'll absorb too much moisture and become soggy during baking
- Room temperature mushrooms fill more easily than cold ones straight from the refrigerator