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Stuffed Mushrooms with Salad

Stuffed Mushrooms With Salad

Full of good stuff, this recipe will leave you satisfied without feeling stuffed. You can swap the mushrooms for peppers too. Make the Turkey Mince in advance and it becomes about 20mins quicker!

Serves: 2

Prep Time: 15mins

Cooking Time: 40mins


  • Turkey Mince – 400g
  • Onion x 1
  • Red Pepper (Capsicum) Roasted – 1
  • Sage – 2 teaspoons
  • Garlic – 1 clove
  • Coconut oil – 1 teaspoon
  • Salt
  • Pepper
  • Portobello mushroom or similar
  • Kale – 2 cups
  • Cherry Tomatoes x 6
  • Red cabbage – 1 cup


  1. Heat the oil in the pan to medium heat
  2. Chop up the onion and garlic and add to the pan
  3. Preheat the oven to around 200 degrees celcius
  4. When the onion is soft, add the turkey mince, sage and salt and pepper
  5. Brush the mushroom with coconut oil, and add some salt and pepper to it before putting it into the oven
  6. Brown the mince, then add the roasted red pepper, mixing together and continuing to fry for 5mins
  7. The mushroom should be in the oven for around 10mins, until you’re able to easily slide a sharp knife into its centre
  8. Add the turkey mince to your mushrooms and put it back in the oven for a further 2-3mins to allow the flavours to combine
  9. Wash and cut up your kale and cherry tomatoes and add them to your plate
  10. Remove your mushroom from the oven, serve it and you’re ready to go!
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This post first appeared on Paleo Travel & Recipes | 80 / 20 Paleo | How To Tr, please read the originial post: here

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Stuffed Mushrooms with Salad


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