Paleo Stuffed Mushrooms With Ground Turkey Stuffing

Paleo stuffed mushrooms

The Spruce  

  • Total: 45 mins
  • Prep: 10 mins
  • Cook: 35 mins
  • Yield: 15 mushrooms (4 servings)
Nutritional Guidelines (per serving)
315 Calories
15g Fat
22g Carbs
23g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 15 mushrooms (4 servings)
Amount per serving
Calories 315
% Daily Value*
Total Fat 15g 20%
Saturated Fat 3g 13%
Cholesterol 78mg 26%
Sodium 926mg 40%
Total Carbohydrate 22g 8%
Dietary Fiber 3g 9%
Protein 23g
Calcium 88mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Cooking for others can be difficult when they don't eat by the same guidelines that you do or don't have the same food preferences. Sometimes, it seems as if the only choice you have is to serve roasted chicken and vegetables or salads yet again. While this might seem the case, it isn't true at all. Take these stuffed mushrooms, for example. 

They're filled with tender ground turkey and mixed with water chestnuts and leafy fresh parsley. The filling is combined by homemade paleo mayo instead of a rich, heavy sauce. With flavors so expertly blended you won't even notice there isn't melted swiss cheese on top. There's also the surprise of fennel with make you appreciate all the spices you have been neglecting in your cooking.

These are a nice addition to main courses as an extra side or served as paleo hors d'oeuvres. However, they can be made into an open face turkey "sloppy joe" by substituting 2 to 3 large portabella mushrooms and placing the filling over them. No matter which way you decide to get this in your belly, you'll be glad that you did. 


  • 1 package cremini mushrooms (washed with stems removed)
  • For the Stuffing
  • 1 pound ground turkey
  • 1 clove garlic (minced)
  • 1/2 can water chestnuts (finely chopped)
  • 1/4 cup mayonnaise (Paleo Mayo)
  • 2 tablespoon fresh parsley (finely chopped)
  • 1 teaspoon fennel seed (crushed or ground)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for paleo stuffed mushrooms
    The Spruce 
  2. Preheat oven to 350 F.

  3. To start, lay the mushrooms out on a rimmed baking dish or in a large casserole dish.

    Mushroom caps in pan
    The Spruce  
  4. As the oven preheats, combined all of the stuffing ingredients in medium mixing bowl and knead until all ingredients are well incorporated into ground turkey. 

    Ground meat
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  5. Using a spoon, scoop equal parts mixture into each cremini mushroom until all of the mixture is used. 

    Scoop into mushrooms
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  6. Once the oven is preheated, put the stuffed mushrooms in and allow to cook for 35 minutes. After 35 minutes, check to make sure turkey is cooked completely. 

    Put fork in to test
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  7. Remove from oven and allow to cool.

    Baked stuffed mushrooms
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  8. Serve while warm and enjoy!


  • Mushrooms will keep for a day or two at most. Must be kept in an airtight container inside the refrigerator. To reheat, place in a baking dish and reheat at 350 degree F for approximately 10 minutes or until warm or reheat in microwave safe dish on high for 2 minutes or until warm. 
  • On day two and not sure what to do with these stuffed mushrooms? Chop the entire mushroom and flling up and throw them in a skillet with scrambled eggs and then top with salsa for a spur-of-the-moment breakfast (perhaps like this Sunrise Scramble).

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