Reminiscent of the traditional sausage-stuffed mushroom appetizer but healthier, these gigantic stuffed mushrooms are enough for dinner. Make it a meal: serve with fresh tomato wedges tossed with fruity olive oil, oregano, salt and pepper plus a hunk of crusty bread.

Makes 4 servings

ACTIVE TIME: 20 minutes

TOTAL TIME: 40 minutes

EASE OF PREPARATION: Easy

1 tablespoon extra-virgin olive oil
1 sweet onion, thinly sliced lengthwise
2 teaspoons cider vinegar
1/2 teaspoon chopped fresh rosemary
3/4 teaspoon ground sage
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 mushrooms, stems and gills removed
1 tablespoon Worcestershire sauce
1/2 cup finely shredded fontina cheese

1. Position rack in the lowest position; preheat oven to 400° F.
2. Place oil and onion in a large skillet over medium heat. Cook, 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 rosemary, sage, 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 mushrooms 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 cheese. Continue baking until the cheese is melted and golden and the turkey is cooked through, about 10 minutes more.

NUTRITION INFORMATION: Per serving: 275 calories; 15 g fat (5 g sat, 4 g mono); 81 mg cholesterol; 8 g carbohydrate; 28 g protein; 1 g fiber; 535 mg sodium; 534 mg potassium.
Nutrition bonus: Selenium (40% daily value), Iron & Potassium (15% dv).
Exchanges: 1 1/2 vegetable, 3 1/2 lean meat. 1 fat; 1/2 Carbohydrate Serving.

A little bland for my taste - perhaps next time I'll add some crushed red pepper flakes

Ken, New York, ny

The flavors in this dish were outstanding. The turkey had a slight spice from the pepper, but the flavors of the other herbs were not overpowered by it. I also loved how quick & easy it was to put together for a weeknight meal.

Kim, San Jose, CA

I liked this recipe although my husband thought it was kind of bland. He is not a big ground turkey fan, I think with more seasonings it would be ok. I did not have fresh rosemary so I used dried. I think next time I will try to get fresh rosemary, use more sage, more salt and pepper, maybe a little crushed red pepper, maybe even a little onion powder in the turkey. Also, the way the recipe was set up should not have been to make the onions first since the mushrooms need to bake 20 minutes it would make more sense to get those in the oven first and then work on the onion.

Anonymous

Loved these! Even my VERY picky boyfriend liked it. Very filling, tasty and easy to make. Although we found the filling to be quite tasty, one of the things that makes this a great recipe is that you could easily adjust the flavorings in the meat to your taste - add onions and garlic, or put in some red pepper flakes. Good as is, plus with plenty of room for tinkering!

Valerie, Sugar Land, TX

Fairly easy to make and quite tastey!

Twila , San Diego, CA

I love this meal! I've made it for family and friends and they have raved about it! It's healthy, low in saturated fat and the mushroom makes the meal feel more hearty. This has a permanent home with my recipe cards!

Pink Chick, Salt Lake City, UT