Turkey-Stuffed Portobello Mushrooms
Recipe from
EatingWell
We use portobello caps to make these dinner-sized stuffed mushrooms that are big on flavor without being overly rich. Rather than the traditional sausage filling, this recipe calls for lean ground turkey blended with fresh herbs and spices, topped with golden, melted fontina cheese. Add a tossed salad and a slice of crusty whole-grain bread to complete the meal.
Servings:
4 servings
Prep Time:
20 mins
Total Time:
40 mins
Ingredients
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1 tablespoonextra-virgin olive oilsee savings
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1sweet onion, thinly sliced lengthwisesee savings
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2 teaspoonscider vinegarsee savings
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3/4 teaspoonground sagesee savings
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1/2 teaspoonchopped fresh rosemarysee savings
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1/2 teaspoonsaltsee savings
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1/2 teaspoonfreshly ground peppersee savings
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1/8 teaspoonground nutmegsee savings
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1 pound93%-lean ground turkeysee savings
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4medium-large portobello mushroom caps, gills removed (see Tip)see savings
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1 tablespoonWorcestershire saucesee savings
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1/2 cupfinely shredded fontina cheesesee savings
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Directions
1.
Position rack in the lowest position; preheat oven to 400 degrees F.
2.
Cook oil and onion in a large skillet over medium heat, stirring occasionally and reducing heat as necessary to prevent scorching, until softened and starting to turn golden, about 20 minutes. Stir in vinegar.
3.
Meanwhile, combine sage, rosemary, salt, pepper and nutmeg in a small dish. Place turkey in a medium bowl and sprinkle the spice mixture over it. Gently knead to combine. Form into 4 equal balls. Rub mushroom caps on both sides with Worcestershire. Place one turkey ball in each mushroom cap, patting down to fill the cap. Place on a baking sheet.
4.
Bake the stuffed mushrooms on the bottom rack until the mushrooms begin to soften, about 20 minutes. Remove from the oven, spread the onion mixture over the filling and top with fontina. Continue baking until the cheese is melted and golden and the turkey is cooked through, about 10 minutes more.
Tip:
Tip: The dark gills found on the underside of a portobello are edible, but if you like you can scrape them off with a spoon.
Nutrition information
Per serving: Calories 283, Total Fat 15 g, Saturated Fat 5 g, Monounsaturated Fat 4 g, Cholesterol 81 mg, Sodium 530 mg, Carbohydrate 9 g, Fiber 2 g, Protein 28 g, Potassium 570 mg. Daily Values: Iron 15%. Exchanges: Vegetable 1,Lean Meat 3.5,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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