Turkey-Stuffed Portobello Mushrooms

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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.

Turkey-Stuffed Portobello Mushrooms
Nutritionist Tested & Approved

Time: 40 minutes (20 minutes prep)

Ingredients
  • 1 tablespoon extra-virgin olive oil

  • 1 sweet onion, thinly sliced lengthwise

  • 2 teaspoons cider vinegar

  • 3/4 teaspoon ground sage

  • 1/2 teaspoon chopped fresh rosemary

  • 1/2 teaspoon salt

  • 1/2 teaspoon freshly ground pepper

  • 1/8 teaspoon ground nutmeg

  • 1 pound 93%-lean ground turkey

  • 4 medium-large portobello mushroom caps, gills removed (see Tip)

  • 1 tablespoon Worcestershire sauce

  • 1/2 cup finely shredded fontina cheese

Directions
  1. Position rack in the lowest position; preheat oven to 400°F.

  2. 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.

  3. 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.

  4. 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.

Tip: The dark gills found on the underside of a portobello are edible, but if you like you can scrape them off with a spoon.


Nutritional Facts

Servings
4
Calories
283
Carbohydrates
9g
Cholesterol
81mg
Dietary Fiber
2g
Fat
15g
Monounsaturated Fat
4g
Potassium
573mg
Protein
28g
Saturated Fat
5g
Sodium
530mg
Bonus
Selenium (40% daily value)
Iron & Potassium (15% dv)
Carbohydrate Servings
1/2
Exchanges
1 vegetable
3 1/2 lean meat
1 fat

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