Spicy Turkey Stuffed Mushrooms
These Spicy Turkey Stuffed Mushrooms are literally one of the best mushroom recipes, ever. Not only are they packed full of flavor but they have a tasty spice and heat, too. If you’re looking for an awesome entree or even a unique appetizer to have before your meal, you literally can’t go wrong with this tasty treat!
And if you’re really craving a fun recipe, be certain to check out our Crock Pot Chocolate Lava Cake Recipe. It’s always time for dessert!
Spicy Turkey Stuffed Mushrooms
What I love about this simple mushroom recipe is that it’s filling and easy to do. In about 30 minutes, you’ll have a meal that everyone will love. Not only that, but it makes more than enough to have leftovers the next day, too.
Trust me on this one…you don’t want to miss out on this tasty recipe. It’s one that I literally can’t stop eating anytime that we make it.
It’s also extremely good to have for a fun holiday dish, too. With the turkey and mushroom combo, it just might be a new favorite holiday treat!
Can you use other mushrooms in this recipe?
You can but the Portabello mushrooms add in the most flavor. There’s just something tasty and delicious and these mushrooms that add such a meaty taste.
Can you make this recipe using a different type of meat?
Swapping out the turkey meat for beef or even a spicy sausage can be an easy variation that can really enhance the flavor.
What if I don’t want them so spicy?
Easy, just use less pepper, or leave it out entirely. To add a little flavor, a tablespoon of chopped garlic can be added.
Ingredients needed to make Spicy Turkey Stuffed Mushrooms
Just gather up the list of simple ingredients below to get started!
- 3 T. extra virgin olive oil, divided
- 1 large Poblano pepper, seeded and diced
- 1 lb. bulk turkey sausage
- 4 oz. goat cheese, room temp, cut into small chunks
- 16 oz. medium Portobello mushrooms, rinsed, stems removed, and patted dry
Optional:
- Sea salt and black pepper, to taste
How to Make Spicy Turkey Stuffed Mushrooms
- Preheat oven to 350°F and lightly grease a large roasting pan with one tablespoon olive oil. Set aside.
- Heat remaining olive oil in a large skillet over medium heat. Add diced poblano peppers and cook, stirring occasionally, until the peppers soften and develop a bit of color, approximately 3-4 minutes.
- Add turkey sausage to the skillet. Cook until no longer pink, approximately 6-8 minutes, breaking up the sausage into small pieces while cooking.
- Add goat cheese to skillet and cover for 1-2 minutes. Remove cover and stir until cheese is completely melted and combined with the turkey and pepper mixture. Remove from heat and set aside.
- Fill each mushroom cap with some of the turkey mixture. Drizzle the mushrooms with remaining olive oil and season with salt and black pepper, as desired.
- Place pan in the pre-heated oven and roast until the mushrooms are slightly browned around the edges, approximately 10-12 minutes. Remove from oven and serve immediately. Enjoy!
As you can see, this recipe is really quite simple to do!
I’m a big fan of sharing food with anyone and everyone that I can. And what I’ve found of this dish is that it’s a popular one to offer up to others.
Not only is the flavor perfectly seasoned and great for a wide variety of tastes but it’s easy to eat and is wonderful for any time of the year.
People who aren’t big fans of mushrooms always like this flavor because it adds such a fun and meaty texture!
Are you ready to give this mushroom recipe a try? I really think that you’re going to like the taste and flavor!
Spicy Turkey Stuffed Mushrooms
This simple mushroom recipe is quite simple and easy to do!
Ingredients
- 3 T. extra virgin olive oil, divided
- 1 large Poblano pepper, seeded and diced
- 1 lb. bulk turkey sausage
- 4 oz. goat cheese, room temp, cut into small chunks
- 16 oz. medium Portobello mushrooms, rinsed, stems removed, and patted dry
Optional:
- Sea salt and black pepper, to taste
Instructions
Preheat oven to 350°F and lightly grease a large roasting pan with one tablespoon olive oil. Set aside.
Heat remaining olive oil in a large skillet over medium heat. Add diced Poblano peppers and cook, stirring occasionally, until the peppers soften and develop a bit of color, approximately 3-4 minutes.
Add turkey sausage to the skillet. Cook until no longer pink, approximately 6-8 minutes, breaking up the sausage into small pieces while cooking.
Add goat cheese to skillet and cover for 1-2 minutes. Remove cover and stir until cheese is completely melted and combined with the turkey and pepper mixture. Remove from heat and set aside.
Fill each mushroom cap with some of the turkey mixture. Drizzle the mushrooms with remaining olive oil and season with salt and black pepper, as desired.
Place pan in the pre-heated oven and roast until the mushrooms are slightly browned around the edges, approximately 10-12 minutes. Remove from oven and serve immediately. Enjoy!
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Happy Travels,
Rosemary
