Stuffed Portobello Mushrooms

Stuffed Portobello Mushrooms
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 163.6
  • Total Fat: 3.8 g
  • Cholesterol: 53.8 mg
  • Sodium: 865.8 mg
  • Total Carbs: 7.3 g
  • Dietary Fiber: 2.1 g
  • Protein: 25.5 g

View full nutritional breakdown of Stuffed Portobello Mushrooms calories by ingredient
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Introduction

Kind of what would happen if you took a bun-less turkey burger and it went on a date with a lean turkey meatloaf ! Super Easy! Nice with a Salad for lunch or dinner ! Kind of what would happen if you took a bun-less turkey burger and it went on a date with a lean turkey meatloaf ! Super Easy! Nice with a Salad for lunch or dinner !
Number of Servings: 4

Ingredients

    -Ground Turkey Breast (Shady Brooke Farm, 99% Fat Free), 10 oz
    -Portobello Mushroom (4 large caps - for stuffing), reserve about 1/2 of a large Portobello Mushroom Cap or a few smaller crimini or white mushrooms (chopped finely)
    - 1/3 cup of white or yellow onions, raw, chopped
    - 1 clove of Garlic, minced (or 1 tbsp of the pre-chopped stuff)
    - 2 tsp of Lea & Perrins Worcester Sauce
    - 4 slices of a nice tomato, 1 for each stuffed mushroom
    - 1 small slice of Lite Havarti Cheese (I take 2 slices and make them 4)
    - 2 tbsp of Hormel "Real" Bacon Bits
    - Salt and pepper to taste
    - Herbs or spices to your liking (sage, rosemary, thyme, parsley)

Tips

- Use a cooling rack on top of your roasting pan or cookie sheet - this will stabilize the caps and keep them from rolling.
- Use a meat thermometer to ensure done-ness.
- Nice dinner with a microwaved or baked sweet potato, or sweet potato fries
- Great for lunch with a salad


Directions

Preheat your oven to 400

De-stem and set aside 4 Large caps for stuffing. You can remove the gills if you want to, I don't bother.

Process (chop, mince etc) all of your ingredients and combine in a bowl. You can add additional seasonings such as sage, rosemary, or thyme - I typically add a sprinkling of sage and dried thyme to mine, fresh chopped parsley would be great too.

Once well combined in a bowl, simply divide the turkey mixture into 4 and stuff the mushroom caps.

Place on your pan (with cooling rack - see "Tips") top with a slice of tomato. Add additional seasonings if you want (pepper, etc.).

Place in the oven and bake for about 15 -20 minutes, use a thermometer to determine temperature. When you temp is at about 145-150 add a portion of cheese to the top and cover with foil and finish cooking. (fully cooked - 165 degrees internal).

Remove and serve !

Serving Size: Makes 4 services

Number of Servings: 4

Recipe submitted by SparkPeople user ACCIDENTALCHEF.

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