This stuffed and baked portobello mushroom recipe is a favourite in Deb's house. These are a summer staple on the BBQ or smoker, but are great for the winter months in the oven too! They are so simple to make and absolutely jammed packed with delicious flavours!  Her 10 year old son has even mastered this recipe!

If you have the set up, try smoking these lil'balls of yumminess for even more fantastic flavours! You can also substitute out the mushrooms for other vegetables like zucchini or summer squash and come up with more yummy recipes! For now though, we hope you enjoy these easy peasy, but oh so delicious stuffed and baked portobello mushroom recipe!

Serves: 4

• 4 large portobello mushrooms wiped with a damp paper towel
• 1 lb of Ground Turkey or Chicken
• 2 tablespoons olive oil plus more for coating the mushrooms
• 1 large sweet onion diced
• 1 red pepper diced
• 1 – 2 cloves garlic minced
• 1 pinch dried oregano ​
• dash of crushed red pepper flakes
• salt & freshly ground black pepper to taste
• 1/4 C Goat Cheese chunked
• 1 egg

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