Turkey-Stuffed Portobello Mushrooms

5 Reviews
From: EatingWell Magazine 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.

Ingredients 4 servings

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  • 1 tablespoon extra-virgin olive oil
  • 1 sweet onion, thinly sliced lengthwise
  • 2 teaspoons cider vinegar
  • 3/4 teaspoon ground sage
  • 1/2 teaspoon chopped fresh rosemary
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/8 teaspoon ground nutmeg
  • 1 pound 93%-lean ground turkey
  • 4 medium-large portobello mushroom caps, gills removed (see Tip)
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup finely shredded fontina cheese

Preparation

  • Active

  • Ready In

  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.
  • 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 information

  • Per serving: 283 calories; 15 g fat(5 g sat); 2 g fiber; 9 g carbohydrates; 28 g protein; 32 mcg folate; 81 mg cholesterol; 4 g sugars; 0 g added sugars; 139 IU vitamin A; 3 mg vitamin C; 98 mg calcium; 3 mg iron; 530 mg sodium; 836 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 1 vegetable, 3 1/2 lean meat, 1 fat

Reviews 5

January 03, 2012
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By: EatingWell User
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
July 22, 2010
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By: EatingWell User
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.
April 26, 2010
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By: EatingWell User
My boyfriend and I love this dish!
February 03, 2010
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By: EatingWell User
This was great and easy. Everyone at the table loved them. We'll be making these again -- soon!
November 12, 2009
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By: EatingWell User
This was just bland. Just needs something more.