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Mushrooms Stuffed Turkey Recipe


Nutrition Facts : 413.85 Kcal, 17.57g Carbs, 49.07g Protein, 16.36g Fat

With thanksgiving around the corner, spice up your holiday dinner with our low calorie mushroom stuffed turkey breast.

Featuring only 366 calories, 34g of protein, 16g of carbs, and 19g of fat, this healthy, high protein, flavorful, and juicy turkey recipe is a definite crowd-pleaser, and the perfect addition to your holiday meal!


  • 900g Boneless Turkey Breast
  • 500g Button Mushrooms Loose
  • 500g Shiitake Mushrooms
  • 2 large Organic Eggs
  • 100g Zucchini
  • 100g Sundried Tomatoes
  • 1 large White Onion
  • 3 cloves of Garlic
  • 100g Parmesan Grana Padano
  • 20g Sage
  • 3 table spoons Olive Oil/Butter


Preheat oven to 375F.

In a large sauté pan over medium heat, heat 2 tbsp. of  butter or oil until melted and beginning to froth.

Add mushrooms and cook, stirring frequently, for 2 or 3 minutes. Add garlic, sprinkle with salt and pepper, and continue to cook until most of the liquid has evaporated, 4 or 5 minutes more.

Add 2 tbsp. chopped sage and cook 1 minute more. Remove from heat.

Remove skin from turkey breast and set aside (do not discard). Lay turkey breast on a work surface and cover with plastic wrap. Pound with a kitchen mallet to an even 1/2 to 1-inch thickness.

Spread mushroom mixture evenly over turkey breast, leaving a 1-inch border and roll up from the short end tightly into a log. Wrap reserved skin over log and tie at several intervals with kitchen twine.

Place on a broiling pan and rub all over with remaining butter or oil. Sprinkle with remaining sage and season with salt and pepper.

Place pop-up timer, if using, into thickest part of the turkey roll (pierce the skin with a sharp knife if need be).

Roast until timer pops up or until internal temperature reaches 180F, approximately 50 to 60 minutes.