Turkey-Stuffed Portobello Mushrooms
Need a gluten free main course? Turkey-Stuffed Portobello Mushrooms could be a spectacular recipe to try. One portion of this dish contains about 33g of protein, 11g of fat, and a total of 272 calories. For $3.42 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of pepper, fontina cheese, olive oil, and a handful of other ingredients are all it takes to make this recipe so delicious. 1481 person found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes roughly 40 minutes. It is brought to you by Eating Well. With a spoonacular score of 85%, this dish is tremendous. Black Garlic Cheese and Turkey Stuffed Portobello Mushrooms, Stuffed Portobello Mushrooms, and Stuffed Portobello Mushrooms are very similar to this recipe.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 20 minutes
Ingredients:
2 teaspoons cider vinegar
1/2 cup finely shredded fontina cheese
1/2 teaspoon chopped fresh rosemary
1/8 teaspoon ground nutmeg
3/4 teaspoon ground sage
1 pound 93%-lean ground turkey
1 tablespoon extra-virgin olive oil
1/2 teaspoon freshly ground pepper
4 medium-large portobello mushroom caps, gills removed (see Tip)
1/2 teaspoon salt
1 sweet onion, thinly sliced lengthwise
1 tablespoon Worcestershire sauce
Equipment:
frying pan
oven
bowl
baking sheet
Cooking instruction summary:
Position rack in the lowest position; preheat oven to 400F.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.
Step by step:
1. Position rack in the lowest position; preheat oven to 400F.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.
2. 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.
3. Place one turkey ball in each mushroom cap, patting down to fill the cap.
4. Place on a baking sheet.
5. Bake the stuffed mushrooms on the bottom rack until the mushrooms begin to soften, about 20 minutes.
6. 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.
Nutrition Information:
covered percent of daily need
