Cooking Instructions
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Step 1
Preheat oven to 375 degrees F (190 degrees C).
Step 2
Line a rimmed sheet pan with parchment paper.
Step 3
To make taco seasoning, mix
Ground Cumin (1 g)
,
Chili Powder (2 g)
,
Smoked Paprika (2 g)
,
Crushed Red Pepper Flakes (1 pinch)
,
Dried Oregano (1 g)
,
Kosher Salt (6 g)
and
Ground Black Pepper (1 g)
. Set aside.
Step 4
In a large skillet over medium high heat, add
Olive Oil (15 mL)
. When the oil is hot, add
Onions (150 g)
,
Zucchini (1)
, and
Garlic (2 cloves)
. Cook until softened, 3-5 minutes. Transfer mixture to a small bowl.
Step 5
Add remaining
Olive Oil (15 mL)
to the pan and add the
Ground Turkey (455 g)
, breaking it up and stirring until browned.
Step 6
Add the taco seasoning and cook for one additional minute.
Step 7
Remove the turkey from heat and add the sautéed vegetables back to the pan.
Step 8
Add the
Quinoa (170 g)
and
Pickled Jalapeño Peppers (15 g)
and stir to combine.
Step 9
Stuff the
Portabella Mushroom Caps (6)
generously with turkey stuffing.
Step 10
Place the stuffed vegetables on the baking sheet. Cover lightly with tin foil and bake for 20 minutes.
Step 11
Divide
Cheddar Cheese (60 g)
among the stuffed vegetables and bake for 8-10 minutes longer.
Step 12
Remove from oven and transfer to a serving platter. Top with
Scallions (to taste)
,
Fresh Cilantro (to taste)
, and
Salsa (to taste)
. Serve and enjoy!
