• Ingredients:
  • 4 FunGuy Portobello Mushrooms
  • 2 tablespoons olive oil, divided
  • pinch of salt
  • 2 cloves garlic, minced
  • 6-7 cups fresh baby spinach
  • ¼ cup milk
  • 2 tablespoons heavy cream
  • 3 tablespoons cream cheese
  • salt and black pepper
  • 2 cups mashed potatoes
  • 1 cup shredded roasted turkey breast

Tired of the ubiquitous turkey sandwich the day after Thanksgiving? Try these quick and easy stuffed FunGuy Portobello mushrooms! 

A layer of smooth creamy mashed potatoes, followed by freshly made creamed spinach, and topped with succulent roasted turkey is best way to utilize all those delicious leftovers!

Don’t have leftovers from Thanksgiving but still want to give it a try? Then use what’s left of that Sunday roast chicken, or make everything from scratch if you’re feeling ambitious!

DIRECTIONS:

  1. Preheat oven to 375F. Line a baking sheet with parchment paper.
  2. Brush off any debris from the FunGuy portobello mushrooms with a damp cloth. Pop out the stem using your thumb and discard. Brush the caps with half of the olive oil and sprinkle with salt.  Place the prepared mushrooms, hole side up, on the baking sheet and put them in the oven.  
  3. Bake the mushrooms in the oven for 8-10 minutes, or until the liquid from the mushrooms have gathered in the cap and the outside has shriveled a bit. Take the baking sheet out of the oven and pour out the excess liquid before returning the mushrooms to the baking sheet. 
  4. While the Portobello mushrooms cook, prepare the creamed spinach. 
  5. Heat the rest of the olive oil in a sauté pan over medium high heat. Add the garlic and let it cook 1 minute. Pour the milk and heavy cream into the pan, stirring well. Add the cream cheese, continuing to stir, and let it melt; about 3-5 minutes. Add the spinach and stir well, letting it cook 2-3 minutes or until it has wilted. Turn off the heat, season with salt and pepper to taste, and stir well again. 
  6. Spoon the mashed potatoes into the cooked portobello mushrooms, add a layer of the creamed spinach, and top with shredded turkey. Repeat with the rest of the mushrooms. 
  7. Change the heat source in the oven to the broiler and place the stuffed portobello mushrooms into the oven to cook 3-4 minutes longer or until the potatoes and turkey have become golden brown around the edges. 
  8. Remove the mushrooms from the oven and let cool 1-2 minutes before serving. 

Have a Fun Thanksgiving leftover meal!