RCI-VG.005.0274.001
Turkey-stuffed Portobello Mushrooms
* Source: Eating Well, June/July 2006 * Formatted by Chupa Babi in MC: 07.31.07 * Makes 4 servings
Prep15 min
Cook35 min
Total50 min
Servings4
Difficultyintermediate
Ingredients
- 1 tablespoon
- sweet onion1 unitthinly sliced lengthwise
- 2 teaspoons
- ½ teaspoon
- ¾ teaspoon
- ½ teaspoon
- ½ teaspoon
- ⅛ teaspoon
- 93%-lean ground turkey1 pound
- medium-large portobello mushrooms4 unitstems and gills removed
- 1 tablespoon
- ½ cup
Method
1
Heat extra-virgin olive oil in a large skillet over medium-high heat. Add the thinly sliced sweet onion and cook until softened and lightly golden, about 5 minutes, stirring occasionally.
2
Add cider vinegar, chopped fresh rosemary, ground sage, salt, freshly ground pepper, and ground nutmeg to the skillet and stir to combine. Cook for 1 minute to bloom the spices.
3
Add the ground turkey to the skillet, breaking it apart with a wooden spoon as it cooks. Stir in the Worcestershire sauce and cook until the turkey is no longer pink, about 8-10 minutes.
4
Remove from heat and stir in the finely shredded fontina cheese until evenly distributed throughout the turkey mixture. Let cool slightly, about 2 minutes.
5
Preheat the oven to 400°F (200°C). Pat the portobello mushrooms dry with paper towels and arrange them gill-side up on a rimmed baking sheet.
6
Divide the turkey and cheese mixture evenly among the four portobello mushroom caps, pressing gently to fill the cavities.
7
Bake for 12-15 minutes, until the mushrooms are tender and the filling is heated through. The mushrooms will release some liquid as they cook.
8
Remove from the oven and let rest for 2 minutes before serving.