These Turkey and Kale Stuffed Shiitake Mushrooms are loaded with taste, high in protein, and half the work of your normal packed mushrooms.


  • Shiitake mushrooms, cleaned up and stems eliminated (any size, however medium/large caps work best)
  • 1 lb lean ground turkey
  • 1/2 cup sweet onion, diced
  • 1/2 cup Celery, diced
  • 1 clove garlic, minced
  • 1/2 cup shiitake mushrooms (extra from caps)
  • 1 cup Kale, carefully sliced
  • 2 tablespoons Worcestershire
  • Oil and cayenne
  • 2 tablespoons freshly grated Asiago cheese


  1. In a frying pan on medium heat sautée onions, celery, garlic, and diced shiitakes for 3 minutes.
  2. Include turkey. Cook till almost all the pink color is gone.
  3. Add kale and 2 tablespoons Worcestershire. Allow kale to wilt.
  4. Place shiitake caps on a lined baking sheet. Lightly coat with oil. Dust both sides with Cayenne pepper.
  5. Spoon turkey/kale mix onto prepared mushroom caps.
  6. Location caps in preheated oven (350 degrees). Prepare for 6 minutes.
  7. Add cheese. Cook for 5-6 more minutes.
  8. Serve warm.

Note: I utilized 8 medium/large caps and had additional turkey mixture for leftovers. Use just enough cheese to taste to keep it low calorie.

Turkey and Kale Stuffed Shiitake Mushrooms