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Turkey and Chorizo Stuffed Portabella Mushrooms

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  • Prep 30 min
  • Total 60 min
  • Servings 6
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For a Mexican-inspired twist, our earthy and filling turkey-stuffed portabella mushrooms include Oaxaca cheese and chorizo sausage.
By Yvette Marquez
Updated Mar 21, 2013
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  • 5 tablespoons olive oil
  • 1/2 cup chopped white onion
  • 1 lb lean ground turkey
  • 10 oz Mexican chorizo sausage, casings removed
  • 1 bell pepper (any color)
  • 2 cloves garlic, finely chopped
  • 6 large portabella mushrooms
  • 1 1/2 cups shredded Oaxaca cheese (6 oz)
  • Chopped fresh cilantro


  • 1
    Heat oven to 350°F. Line cookie sheet with sides or very shallow baking pan with foil.
  • 2
    In 10- or 12-inch skillet, heat 2 tablespoons of the oil over medium-high heat. Add onion; cook 2 minutes, stirring frequently, until translucent. Add turkey; cook about 10 minutes, stirring occasionally, until no longer pink. Drain off any excess grease.
  • 3
    Crumble sausage into cooked turkey. Cover skillet; cook 5 to 10 minutes or until sausage is no longer pink. Using potato masher, mash sausage and turkey together. Add bell pepper and garlic; cook 10 minutes longer or until bell peppers are softened.
  • 4
    Clean mushrooms by gently wiping outsides of caps with damp paper towel or brushing off any dirt with soft brush. Pop out stems by pushing them from side to side until they snap out. With teaspoon, scrape gills until undersides of caps are mostly clean. Place mushrooms on cookie sheet.
  • 5
    Brush both sides of mushrooms caps lightly with remaining 3 tablespoons oil; place top side down on cookie sheet. Stuff each mushroom cap with about 1/2 cup turkey mixture. Sprinkle with cheese.
  • 6
    Bake 25 to 30 minutes or until stuffing is browned and mushrooms are thoroughly cooked. Garnish with cilantro before serving.

Tips from the Betty Crocker Kitchens

  • tip 1
    When you buy portabella mushrooms, look for firm, moist caps that are not broken. They will hold for approximately 4 to 5 days after purchase when properly stored.
  • tip 2
    The turkey and sausage stuffing can be made up to 3 days in advance and stored covered in the refrigerator. The mushrooms can be stuffed and assembled on a cookie sheet the day before. Top with cheese and bake the stuffed mushrooms right before serving.


Nutrition Facts are not available for this recipe
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