Turkey and Kale Stuffed Shiitake Mushrooms

These Turkey and Kale Stuffed Shiitake Mushrooms are packed with flavor, high in protein, and half the work of your typical stuffed mushrooms.


  • Shiitake mushrooms, cleaned and stems removed (any size, but medium/large caps work best)
  • 1 lb lean ground turkey
  • 1/2 cup sweet onion, diced
  • 1/2 cup Celery, diced
  • 1 clove garlic, minced
  • 1/2 cup shiitake mushrooms (additional from caps)
  • 1 cup Kale, finely chopped
  • 2 tablespoons Worcestershire
  • Oil and cayenne
  • 2 tablespoons freshly grated Asiago cheese


  1. In a skillet on medium heat sautée onions, celery, garlic, and diced shiitakes for 3 minutes.
  2. Add turkey. Cook until almost all the pink color is gone.
  3. Add kale and 2 tablespoons Worcestershire. Allow kale to wilt.
  4. Place shiitake caps on a lined baking sheet. Lightly coat with oil. Dust both sides with Cayenne pepper.
  5. Spoon turkey/kale mixture onto prepared mushroom caps.
  6. Place caps in preheated oven (350 degrees). Cook for 6 minutes.
  7. Add cheese. Cook for 5-6 more minutes.
  8. Serve warm.

Note: I used 8 medium/large caps and had extra turkey mixture for leftovers. Use only enough cheese to taste to keep it low calorie.

Turkey and Kale Stuffed Shiitake Mushrooms

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