Stuffed Mushroom CapsSubmitted by: KITHKINCAID
IntroductionI found these beautiful, huge, mushrooms at the grocery store and decided I needed to do something with them. Here's what happened. I found these beautiful, huge, mushrooms at the grocery store and decided I needed to do something with them. Here's what happened.
12 large mushrooms (baby portabellas work well)
1 lb ground turkey
1 pkg frozen spinach
1 cup Kashi 7 Grain Pilaf (cooked), or 1 cup brown rice (cooked)
1/2 medium onion, diced
4 cloves garlic, minced
2 roasted red peppers, diced (I use Mancini brand, bottled in water)
1/2 cup Panko bread crumbs
2 oz grated parmesan cheese
2 tbsp chili powder
1 tbsp coriander seeds
1 tbsp dijon mustard
1 tbsp olive oil
Cook rice or pilaf according to directions. Set aside.
In a large skillet sprayed with cooking spray, brown the onions, turkey, garlic, and coriander together. When meat is almost cooked, add drained spinach, chili powder, red peppers and cook until warmed through. Finally add the rice or pilaf, mustard, bread crumbs and grated cheese (reserve 1/4 cup of the cheese for the top) and toss to coat everything.
Grill the mushroom caps on the BBQ or grill rack in the oven, gill side down until just slightly tender. Flip over and grill the other side slightly. Remove from grill.
Stuff each cap with about 1/2 cup of the stuffing mix. They will be very full, but the mix will be slightly sticky and should mound over the tops. I arranged mine on a tinfoil bed so I could put them back on the grill without making a mess. Sprinkle to tops with the remaining cheese and return to grill for about 10 minutes or until caps are soft and cheese is melted.
Serve with a nice, big, side salad & Enjoy!
Serving Size: Makes 6 servings - 2 mushrooms each
Number of Servings: 6
Recipe submitted by SparkPeople user KITHKINCAID.