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Turkey-Stuffed Portobello Mushrooms

June/July 2006

Your rating: None Average: 4.2 (56 votes)

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.



READER'S COMMENT:
"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. "
Turkey-Stuffed Portobello Mushrooms

5 Reviews for Turkey-Stuffed Portobello Mushrooms

01/03/2012
Anonymous
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!

Great taste, easy, quick, kids liked it
Comments
07/22/2010
Anonymous

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.

Comments
04/26/2010
Anonymous

My boyfriend and I love this dish!

Comments
02/03/2010
Anonymous

This was great and easy. Everyone at the table loved them. We'll be making these again -- soon!

Comments
11/12/2009
Anonymous

This was just bland. Just needs something more.

Comments (1)

4 comments

 
crtt63 wrote 3 years 51 weeks ago

If you thought it was bland, why did you give it 5 stars???

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