Turkey Pesto Stuffed Portobellos | Healthy Leftover Recipes
Make the most of holiday leftovers with these Turkey Pesto Stuffed Portobellos! This recipe for leftover roast turkey combines tender turkey breast, basil pesto, and melted cheese for a quick, healthy meal that’s packed with flavor. Perfect for anyone looking for low-carb holiday leftover recipes
Servings 4
Ingredients
- 1.5 Cups Cooked Shredded Turkey Breast
- 4 Large Portobello mushrooms, cleaned and stems removed
- 1/3 Cup Pesto
- 3 Roma Tomatoes, Sliced
- 1/2 Cup Kraft Shredded Fat Free Mozzarella Cheese
- Fresh Basil Leaves for Garnish
Instructions
- Preheat the oven to 400°F (200°C). Place the cleaned Portobello mushrooms on a baking sheet, gill side up.
- Spread a thin layer of pesto inside each mushroom cap, then fill with shredded turkey. Top with sliced tomatoes and a sprinkle of mozzarella cheese.
- Bake for 12-15 minutes, until the cheese is melted and bubbly and the mushrooms are tender. Remove from the oven and garnish with fresh basil leaves. Serve warm and enjoy!
- This makes 4 servings. Each serving is 3 WW Points. Enjoy!