"Stuffed" Portabella Mushrooms w/ Turkey
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of "Stuffed" Portabella Mushrooms w/ Turkey calories by ingredient
Introduction
This has a hearty texture and a savory taste. Low in fat and carbs, but high in protein and flavor. This has a hearty texture and a savory taste. Low in fat and carbs, but high in protein and flavor.Number of Servings: 6
Ingredients
-
Brown Rice Medly (Trader Joe's)- .5 c Dry
Chicken Broth, Low Sodium - 1.5 c
Ground Turkey, 99% fat free - 1.2 lbs
Fresh, Flat Leaf Parsley or Cliantro - .25 c. chopped
Garlic - 3 med cloves chopped
Olive Oil - 2 tsp
Bread Crumbs, Plain - .5 c
Dijon Mustard - 1 T
Pecorina Romano - 2 oz grated
Portabella Mushrooms - 4 Jumbo caps
-olive oil for coating mushrooms and pan
Directions
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.
Member Ratings For This Recipe
-
KELOVEN
