Stuff It Up Your Mushroom

I took a long hiatus from all mushrooms because, I didn’t think they were beneficial to me and my leaky gut.  It has been several years since I had eaten them on a regular basis and I was  ready to dive back into one of my favorite foods!


This week I decided to reintroduce the portobello mushroom and stuff them.  One thing is for sure, If my husband devoured them, I know you will too!



  • 8-10 portobello mushrooms. (If you don’t want to get that many, you can just make turkey burgers with the remainder of the filling.)
  • 1 medium sweet onion, chopped up small
  • 2 lbs of ground turkey breast
  • 1-2 tbsp of olive oil
  • 1-2 cloves of garlic (depending on how garlicky you like it… I used one clove)
  • 1 tsp of  white horseradish
  • 4 small sweet potato, peeled and cut in chunks
  • 1 small parsnip, peeled and cut in chunks
  • 1 small carrot peeled and cut in chunks
  • insides of the portobello mushroom chopped up
  • 4 tbsp of flax meal plus a little extra to sprinkle on top
  • Coconut Cashew Cream




Throw your cut up carrot, sweet potato, and parsnip in a sauce pan and boil.  Cook until all veggies are soft and can be mashed.


Saute olive oil, garlic, onions and insides of portobello mushroom so everything is nice and caramelized.  


Cook up your ground turkey breast.  You can use the same pan to grab all the flavors from the garlic, onions and mushrooms.

Preheat oven to 400 degrees.



Mash your sweet potatoes, carrot, and parsnip with your coconut cashew cream.  Add in the cooked ground turkey breast, and sauteed onions/garlic/mushrooms and horseradish.


Cover a baking sheet with parchment paper.  load the mushroom with the filling and sprinkle some flax meal on top.


Bake for about 20-22  mins.



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