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!
Turkey-Stuffed Portobello Mushrooms
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.
5 Reviews for Turkey-Stuffed Portobello Mushrooms
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.
My boyfriend and I love this dish!
This was great and easy. Everyone at the table loved them. We'll be making these again -- soon!
This was just bland. Just needs something more.
Connect With Us
Poll of the week
- Skillet Gnocchi with Chard & White Beans (189 comments)
- Chilaquiles Casserole (103 comments)
- Hamburger Buddy (100 comments)
- Bev's Chocolate Chip Cookies (87 comments)
- Balsamic & Parmesan Roasted Cauliflower (74 comments)
- Easy Salmon Cakes (73 comments)
- Broccoli-Cheese Chowder (72 comments)
- Mini Mushroom-&-Sausage Quiches (63 comments)
- Sauteed Chicken Breasts with Creamy Chive Sauce (58 comments)
- Beef & Bean Chile Verde (52 comments)