Turkey & Sweet Potato Stuffed Portabella Mushrooms

Delicious recipes directly from our Willow Valley Communities chefs. This recipe calls for delicious portabella mushrooms that are big on flavor without being overly rich. We use lean ground turkey, sweet potato, carrots, and onions blended with fresh herbs and spices, topped with golden, melted provolone cheese. You could add a tossed salad and a slice of crusty whole-grain bread to complete the meal.

Many of our residents enjoy cooking now and then, while at other times they enjoy a variety of vegetarian-friendly dining options in eleven distinct venues, from buffets and snack bars to menu dining – all of our culinary options rival the finest restaurants. Let us show you around our resort-lifestyle communities. Give us a call at 800-770-5445, and come taste for yourself.

Turkey & Sweet Potato Stuffed Portabella Mushrooms


1 lb. ground turkey

1/2 cup onions, diced

1/4 cup celery, diced

1/4 cup carrots, diced

1 Tbsp. garlic, minced

1 Tbsp. ginger, minced

1 Tbsp. parsley, chopped

1 Tbsp. sage, chopped

1/2 Tbsp. rosemary, chopped

1 sweet potato

4 slices provolone

4 portabella mushrooms

1/2 Tbsp. salt

1 Tbsp. olive oil


Wrap the sweet potato in aluminum foil with a teaspoon of olive oil and a pinch of salt. Bake in a 375 degree oven for about 30 minutes, or until very tender. Let cool to room temperature, remove foil, peel skin and fork mash. Reserve.

Sauté garlic, ginger, and mirepoix (onions, celery, and carrots) in the remaining oil on medium-high heat, add ground turkey and cook until vegetables are tender and turkey is cooked through. Fold in herbs and sweet potato mash, season with remaining salt. Reserve.

Remove the stem and gills from the portabellas and remove any dirt with a brush and or a towel. Lay bottom side up on a baking tray and top evenly with turkey mix and bake for 10–15 minutes in 375 degree oven. Top with provolone cheese and cook for another 2–3 minutes.

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