"Stuffed" Portabella Mushrooms w/ Turkey
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Brown Rice Medly (Trader Joe's)- .5 c DryChicken Broth, Low Sodium - 1.5 cGround Turkey, 99% fat free - 1.2 lbsFresh, Flat Leaf Parsley or Cliantro - .25 c. choppedGarlic - 3 med cloves choppedOlive Oil - 2 tsp Bread Crumbs, Plain - .5 cDijon Mustard - 1 T Pecorina Romano - 2 oz gratedPortabella Mushrooms - 4 Jumbo caps-olive oil for coating mushrooms and pan
Pre-heat oven to 375 degrees.
Cook rice per instructions using chicken broth instead of water. I prefer the rice just slightly undercooked or firm. I like the firm texture it adds to the dish.
While the rice is cooking, heat a grill pan on medium heat. Remove the "gills" from the underside of the mushroom caps. Lightly coat with olive oil. Grill mushrooms until wilted and some moisture has been removed. Set aside.
In a non-stick skillet, heat 2 t. olive oil and saute garlic. Add ground turkey and parsley (or cilantro depending on your preference). Cook until turkey is 2/3 done (do not cook completely or turkey will be dry).
In a bowl, combine turkey, cooked rice, mustard, cheese (reserving 1/4 c) and bread crumbs.
Lightly coat the bottom of a 9x13 inch baking pan with olive oil. Cut mushrooms in cubes and lay in single layer on bottom of pan. Top with turkey mixture and pat down. Top with remaining cheese. Bake for 25-30 minutes until top is slightly crisp. Let sit for 5 minutes before serving.
Notes:
You could stuff the caps, but would need six caps instead of four. A wisked egg would need to be added to the turkey mixture to help hold shape.
The Pecorina Romano is high in salt so no additional salt is needed. If parmesan is substituted, salt to taste.
Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user TYSAUNTIE.
Cook rice per instructions using chicken broth instead of water. I prefer the rice just slightly undercooked or firm. I like the firm texture it adds to the dish.
While the rice is cooking, heat a grill pan on medium heat. Remove the "gills" from the underside of the mushroom caps. Lightly coat with olive oil. Grill mushrooms until wilted and some moisture has been removed. Set aside.
In a non-stick skillet, heat 2 t. olive oil and saute garlic. Add ground turkey and parsley (or cilantro depending on your preference). Cook until turkey is 2/3 done (do not cook completely or turkey will be dry).
In a bowl, combine turkey, cooked rice, mustard, cheese (reserving 1/4 c) and bread crumbs.
Lightly coat the bottom of a 9x13 inch baking pan with olive oil. Cut mushrooms in cubes and lay in single layer on bottom of pan. Top with turkey mixture and pat down. Top with remaining cheese. Bake for 25-30 minutes until top is slightly crisp. Let sit for 5 minutes before serving.
Notes:
You could stuff the caps, but would need six caps instead of four. A wisked egg would need to be added to the turkey mixture to help hold shape.
The Pecorina Romano is high in salt so no additional salt is needed. If parmesan is substituted, salt to taste.
Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user TYSAUNTIE.
Nutritional Info Amount Per Serving
- Calories: 256.4
- Total Fat: 5.3 g
- Cholesterol: 60.4 mg
- Sodium: 367.3 mg
- Total Carbs: 20.8 g
- Dietary Fiber: 3.0 g
- Protein: 28.8 g
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