Turkey Wild Rice Stuffed Portobello Mushrooms
User Reviews
5
54 reviews
Excellent
Turkey Wild Rice Stuffed Portobello Mushrooms
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Turkey Wild Rice Stuffed Portobello Mushrooms combine tender roasted large portobello caps with a savory mixture of wild rice, diced turkey breast, and fresh herbs like parsley, thyme, and rosemary. The filling includes sautéed mushroom stems, garlic, and onion enriched with heavy cream and soy sauce to create a creamy, flavorful stuffing. Roasting the mushrooms softens them and concentrates their flavor, while the wild rice provides an earthy, chewy texture. This recipe suits a comforting main or hearty side, offering a rich blend of textures and herbaceous flavors.
Description
Turkey Wild Rice Stuffed Portobello Mushrooms starts with large portobello mushrooms cleaned and roasted until tender, then dried to prevent excess moisture in the filling. Separately, whole wild rice is simmered in chicken broth until its kernels split open, yielding a chewy, nutty base for the stuffing. The turkey breast is cooked, then chopped into small pieces and combined with sautéed onion, garlic, mushroom stems, and a blend of fresh herbs like parsley, thyme, and rosemary. Heavy cream and soy sauce enrich the mixture, balancing creaminess with umami.
The final stuffing is spooned into the mushroom caps and topped with additional herbs and pomegranate seeds for a fresh pop. These mushrooms provide a robust, earthy vessel for the flavorful filling and showcase the depth from multiple seasoning elements. The dish can be prepared partially ahead by cleaning mushrooms and cooking wild rice and turkey separately, easing final assembly.
This preparation pairs well as a vegetarian-friendly main with turkey or a filling side dish. The stuffing’s creamy texture contrasts with the meaty mushrooms, making it a satisfying and flavorful presentation.
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Ingredients
for the portobello mushrooms:
- 8 portobello mushrooms 4.5" to 5" in diameter, stems removed and saved, gills scraped out and discarded, large
- olive oil
- kosher salt
- black pepper freshly ground
for the wild rice:
- 4 cups chicken broth low sodium
- 1 cup whole not cracked Minnesota wild rice
for the turkey:
- 2 tablespoons butter softened, unsalted
- ¼ teaspoon garlic powder
- ½ teaspoon poultry seasoning or your favorite seasoning mix
- kosher salt
- black pepper freshly ground
- 1 turkey breast 3 to 4-pound, bone-in, with skin
for the turkey wild rice mixture:
- 1 tablespoon olive oil
- 5 tablespoons butter divided, unsalted
- 1 cup yellow onion diced
- 3 garlic minced, large cloves
- mushroom stems chopped small, reserved
- ⅓ cup heavy cream
- 2 tablespoons soy sauce
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper freshly ground
- 2 tablespoon parsley fresh, minced
- 1 tablespoon thyme plus a bit more for sprinkling over the tops, minced fresh
- 1 tablespoon rosemary plus a bit more for sprinkling over the tops, minced fresh
- pomegranate seeds fresh
Instructions
- For the portobello mushrooms - Place oven rack in center position and preheat oven to 400° F. Brush the bottom of a large rimmed sheet pan lightly with olive oil. Place the portobello mushrooms, stem side up, on the sheet pan. Brush tops lightly with olive oil. Sprinkle fairly generously with salt and pepper. Roast for 20 minutes, or until tender. Remove from oven and let cool a bit. Then carefully drain and discard any moisture from the mushroom caps. Lightly dab the mushroom caps with a paper towel to remove any remaining moisture. Set mushroom caps aside.
- For the wild rice - While mushrooms are roasting, heat a medium to large sauce pan over high heat. Add chicken broth and bring to a boil. Stir in wild rice. Turn heat down to low/medium-low, cover, and simmer until wild rice is split open and curled. This should take right around 1 hour. If you see a good amount of wild rice still not split open, simmer for another 15 minutes. Remove from heat and drain any excess liquid. Fluff with a fork and set aside.
- For the turkey - (If you have 2 cups chopped leftover turkey to use instead, then skip this step.) Preheat oven to 350° F. In a small bowl, combine butter, garlic powder, and poultry seasoning. Place turkey breast, skin side up, on a small rimmed sheet pan. Loosen skin with your fingers and rub the butter mixture over the turkey breast and underneath the skin. Sprinkle all over with salt and pepper. Tent turkey loosely with foil. Roast until the juices run clear and an instant-read thermometer inserted into the thickest part of the breast, without touching bone, reads 165° F. For this size turkey breast, this should take about 1 hour. Remove turkey from oven and let rest. Once it has cooled a bit, cut the meat from the bone. Reserve 2 cups of turkey meat cut into 1/4" to 1/2" sized pieces for this recipe. Save the rest for another use.
- For the turkey wild rice mixture - In a very large skillet with tall sides, over medium to medium-high heat, heat olive oil and 1 tablespoon of the butter. Stir in onion and cook for 2 minutes. Add garlic and chopped mushroom stems, stirring to combine. Cook, stirring regularly, until onions and mushrooms have completely softened, about 6 to 8 minutes. Then add remaining 4 tablespoons of butter, cream, soy sauce, salt, and black pepper; stir to combine. Fold in wild rice and turkey, and then heat for 5 minutes, stirring periodically. Stir in parsley, thyme, and rosemary. Remove skillet from heat.
- To assemble - Increase oven temperature to 400° F. Place a baking rack inside the same large rimmed sheet pan. If you don't have a rack that fits, no worries, just go without. Set roasted mushroom caps, stem side up, on the rack. Fill each mushroom cap with turkey wild rice mixture. Pack the mixture in firmly, making sure it gets under the mushrooms' outer rims. And then mound it up generously over the top. Place sheet pan in oven and bake for about 10 to 15 minutes, or until heated through. Serve immediately, with additional thyme and rosemary sprinkled over the top, plus pomegranate seeds.
Notes
- The mushrooms, stems, and gills can be prepped a day ahead and refrigerated separately.
- Cooked wild rice and turkey meat can be prepared in advance and stored covered in the refrigerator for easy assembly.
Nutrition Information
Show Details
Serving
1
Calories
272kcal
(14%)
Carbohydrates
19g
(6%)
Protein
10g
(20%)
Fat
19g
(29%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
8g
(47%)
Cholesterol
46mg
(15%)
Sodium
570mg
(24%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Nutrition Facts
Serving: 8smaller servings or 4 larger servings
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 272kcal | 14% |
| Carbohydrates | 19g | 6% |
| Protein | 10g | 20% |
| Fat | 19g | 29% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 8g | 47% |
| Cholesterol | 46mg | 15% |
| Sodium | 570mg | 24% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
54 reviews
Excellent
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