Turkey Mushroom Zucchini Boats | Food Bloggers of Canada

This recipe is brought to you by Mushrooms Canada.

We're slowly coming out of a long Canadian winter hibernation and signs of spring are starting to show themselves.  There's no doubt we're all pretty happy about that!

It's also that time of year where we start thinking about ways to lighten up the heavier comfort food dishes we crave during winter.  One great way to do this is by blending mushrooms into your dinners.  You can chop them up fine with a knife or food processor and mix them in with ground meat like beef, chicken or, in the case of this recipe, turkey!  They'll lighten up your meal, add an extra serving of veggies to your dish and, they'll make your grocery dollar stretch further.  Button mushrooms are  a great way to add bulk and flavour to Meatless Monday dinners as well!

Denise from Sweet Peas and Saffron put the "blend and extend" concept into action when she created the recipe for these Chipotle Turkey Mushroom Zucchini Boats for us.  It's a great dish to transition into spring, packed with flavour and lots of veggies.  Picky eaters won't even notice all those vegetables when they see the melted shredded cheese sprinkled on top!

Chipotle Turkey Mushroom Zucchini Boats
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 6
  • 200g/7 oz white button mushrooms, cleaned and ends trimmed
  • 6 medium-sized zucchinis
  • 1 tablespoon olive oil
  • 0.5 lb ground turkey
  • 1 onion, diced
  • 1 teaspoon ground cumin
  • 2 teaspoons chili powder
  • ½ teaspoon salt
  • 1 cup corn kernels
  • Juice of 1 lime
  • 1 chipotle pepper, finely diced
  • 1 tablespoon adobo sauce
  • 1.5 cups shredded cheese
  1. Pre-heat oven to 350°F.
  2. Add the mushrooms to a large food processor and pulse until they are small uniform pieces.
  3. Slice zucchinis in half lengthwise. Using a teaspoon, scoop the insides out of the zucchini, leaving about half a centimeter around the skin. Chop the zucchini insides into small pieces and set aside.
  4. In a large pan, heat olive oil over medium heat. Add the onions and ground turkey, and cook for 5 or so minutes, until no pink remains in the turkey.
  5. Add the mushrooms, chopped zucchini flesh, cumin, chili powder and salt. Cook for 5 or so minutes, until mushrooms are cooked through.
  6. Add the corn kernels, lime juice, adobo sauce and chipotle pepper. Stir to combine. Remove the pan from heat.
  7. In a 9x13 inch baking dish, arrange the scooped-out zucchinis.
  8. Spoon the turkey/mushroom mixture in. Top with cheese.
  9. Bake, uncovered, for 30-35 minutes, until cheese is bubbly and zucchinis are cooked through.
RELATED:  You're invited to a (Mushrooms go) PINK party!
For a non-spicy version, omit the chipotle pepper.
Filling can be made a day ahead of time.

More Recipe Ideas

We have even more recipe ideas to help you can blend mushrooms into your traditional comfort food dishes and lighten them up for spring!

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For more mushroom recipes, visit our Mushroom Recipe pinterest board.

Thanks to all the FBC Members who contributed to this post!

Thanks to Denise for creating this delicious recipe for us. Denise lives in Calgary with her son and husband, and shares easy and healthy dinner recipes on her blog Sweet Peas & Saffron.

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