Stuffed Portobellos
If you love portobellos you are going to love this dish! It is a stuffed portobello with a 7% lean ground turkey filling served over a crunchy bed of romaine hearts. You can use any type of meat you want. You could even use bulgur or brown rice. If you are vegetarian, use TVP. It is really delicious and easy.
This is what you will need:
First: Preheat oven to 400 degrees.
1 tablespoons of extra-virgin olive oil
1 Vidalia onion, thinly sliced Or a white onion
2 teaspoons cider vinegar
1/2 teaspoon chopped fresh rosemary
3/4 teaspoon ground sage
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/8 teaspoon ground nutmeg
11 pound 93% lean ground turkey breast
4 medium large portobello mushrooms, stems and gills removed (see previous post on this)
1 tablespoon Worcestershire sauce
1/2 cup finely shreddede fontina cheese
Heat up a stainless steel skillet or cast iron (do not use teflon). Add onion and oil and cook, stirring occasionally, over a medium heat, lower to keep from scorching the onions if they are cooking too fast. Cook until softened and the onions begin in carmelize. This should take about 15 to 20 minutes. Stir in vinegar. Set aside.
Combine rosemary, sage, salt, pepper and nutmeg in a small dish. BE SURE THAT THE SPICES YOU ARE USING ARE FRESH AND NOT OVER 6 MONTHS. This will make all the difference on how your dish turns out!!
Buy whole spices, like the whole nutmeg, instead of the one that is ground up. You can get a nutmeg grater for a few dollars. Then you can grate the nutmeg as you need it, it will always be fresh and if you use whole spices and grind them yourself, they too will always be fresh.
Put turkey in a medium bowl and sprinkle the spice mixture over it. Mix it gently to combine. Be sure not to overmix. Form the meat into 4 equal portions. Like meat patties.
Rub the mushrooms on both sides with Worchestershire sauce. Place a meat portion in each mushroom cap, pagtting down to fill the cap. Place on a baking sheet.
Bake the stuffed mushroom on the bottom rack until they begin to soften, about 20 minutes. Remove from the oven, spread the onion mixture over the fillinwg and top with the cheese. Put back in the oven until the cheese is melted, about 10 minutes more.
275 calories; 15g fat; 81mg cholesterol; 8g carb; 28g protein; 1g fiber; 535mg sodium; 534mg potassium, with 40% daily value of selenium, and 15% DV iron & potassium.
While the mushrooms is resting, mix your romaine hearts, sliced onions, balsamic vinegar and oil.
Serve your mushroom ontop of the romaine. You will have to add additional points for the salad dressings. But this shouldn’d be more than a couple.
Stuffed Portobellos
Tuesday, May 23, 2006
Prepped Ingredients
Carmelized Onions
