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Mushroom-Stuffed Turkey Breast Low Carb



Servings: 4  |  Prep Time: 15 minutes


1 tsp canola oil

4 oz assorted wild mushrooms, finely chopped

2 tbsp fresh chives, chopped

1/2 tsp garlic powder

1 1/4 lb turkey breast, cut into 4-oz portions, pounded to 1/2 inch thick

Cooking spray

1/2 tsp salt (optional)

1/4 tbsp ground black pepper

2 tbsp light mayonnaise

2 tbsp grated Parmesan cheese


Nutrition Facts


Calories 225

Carbohydrate 2g

    Dietary Fiber 0g

    Sugar 1g

Fat 8g

Sodium 140mg


  1. Preheat oven to 375ºF.
  2. Add canola oil to a sauté pan over medium-high heat. Add mushrooms and sauté for 5-7 minutes or until all liquid is evaporated. Set aside to cool.
  3. In a medium bowl, combine mushrooms, chives, and garlic powder. Lay pounded turkey breasts on a cleaning cutting board. Spoon 1/4 of mushroom mixture on each breast and spread evenly to about 1/4 inch from each sides. Fold over each breast and secure with a toothpick.
  4. Coat a baking sheet with cooking spray. Lay each breast down on the sheet. Season with salt (optional) and ground black pepper. Spread 1/2 tbsp of mayonnaise on each breast and sprinkle with 1/2 tbsp of Parmesan cheese. Lightly spray each breast with cooking spray.
  5. Bake for 25 minutes or until juices run clear. Remove toothpick before serving.

Fun Facts / Cooking Tips

Wild mushrooms are often prepackaged in the grocery store. If you can't find them, try crimini (or baby portobellos) mixed with regular button mushrooms.



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