Turkey-Stuffed Portobello Mushrooms (Printer-Friendly Version) | Eating Well
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Turkey-Stuffed Portobello Mushrooms

http://www.eatingwell.com/recipes/turkey_stuffed_portobello_mushrooms.html

From EatingWell:  June/July 2006

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.

4 servings | Active Time: 20 minutes | Total Time: 40 minutes

Ingredients

Preparation

  1. Position rack in the lowest position; preheat oven to 400°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.

Nutrition

Per serving : 283 Calories; 15 g Fat; 5 g Sat; 4 g Mono; 81 mg Cholesterol; 9 g Carbohydrates; 28 g Protein; 2 g Fiber; 530 mg Sodium; 573 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 3 1/2 lean meat, 1 fat

Tips & Notes