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.

EatingWell Test Kitchen
Source: EatingWell Magazine, June/July 2006
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Ingredients

Ingredient Checklist

Directions

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  • Position rack in the lowest position; preheat oven to 400 degrees F.

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  • 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.

  • 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.

  • 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.

Tips

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.

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

282.7 calories; protein 28.2g 57% DV; carbohydrates 9.2g 3% DV; exchange other carbs 0.5; dietary fiber 2g 8% DV; sugars 4.2g; fat 14.9g 23% DV; saturated fat 5.1g 26% DV; cholesterol 80.7mg 27% DV; vitamin a iu 138.9IU 3% DV; vitamin c 3.3mg 6% DV; folate 31.7mcg 8% DV; calcium 98.1mg 10% DV; iron 2.8mg 16% DV; magnesium 7mg 3% DV; potassium 836.5mg 23% DV; sodium 529.9mg 21% DV; thiamin 0.1mg 9% DV.

Reviews (7)

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7 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/17/2019
Made this tonight and I must say this was fantastic!!! I am on a life style change with my eating cutting back on carbs sugar and dairy. To date I have lost 20lbs simply by eating well. I am always looking for new recipes and came across this as I was waiting for an oil change. This will definitely be in my monthly dinner rotation. I plan on scouring your other recipes. Thank you!!! Read More
Rating: 5 stars
05/29/2017
Delicious! Even my picky husband liked this one. Read More
Rating: 5 stars
01/03/2012
Fabulous Taste This recipe was great. It didn't take long to create this meal but you would never have known that. My two children even really liked this very healthy meal. The only change I made was I used Balsamic Vinegar instead of cider vinegar and the onions had a fabulous taste! Pros: Great taste easy quick kids liked it Read More
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Rating: 5 stars
10/30/2011
This was just bland. Just needs something more. Read More
Rating: 5 stars
10/30/2011
This was great and easy. Everyone at the table loved them. We'll be making these again -- soon! Read More
Rating: 5 stars
10/30/2011
My boyfriend and I love this dish! Read More
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Rating: 5 stars
10/30/2011
We loved this. The only change was to add another 1/4 tsp salt so the onions would have a bit of seasoning aside from the vinegar. Filling but not rich very tasty. Read More