Turkey Stuffed Portobello Caps

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 193.3
  • Total Fat: 4.8 g
  • Cholesterol: 40.0 mg
  • Sodium: 864.2 mg
  • Total Carbs: 25.7 g
  • Dietary Fiber: 5.0 g
  • Protein: 15.9 g

View full nutritional breakdown of Turkey Stuffed Portobello Caps calories by ingredient
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Number of Servings: 1

Ingredients

    * *Portobello Mushroom Cap, 90 gram(s) (remove)
    * Baby Carrots, raw, 2 medium (remove)
    * Onions, raw, .25 medium (2-1/2" dia) (remove)
    * Leeks, .5 leek (remove)
    * *Turkey, Ground turkey, 93% lean, 2 oz (remove)
    * Water, tap, .25 cup (8 fl oz) (remove)
    * *Balsamic Vinegar, .33 tbsp (remove)
    * *Lemon Juice, 15 mL (remove)
    * Basil, .25 tbsp (remove)
    * Salt, 1 dash (remove)
    * Pepper, black, 1 dash (remove)
    * Tomato Sauce, .5 cup (remove)

Directions

Remove stems from mushroom cap.

Roast portobello cap in a 400 degree oven for 20 minutes. Set aside.

In a non-stick skillet, brown onions and carrot until softened. Add leeks and cook until softened.

Add remaining ingredients except pasta sauce and simmer until water has been absorbed.

Arrange roasted portobello cap in a baking dish. Top with skillet mixture. Pour pasta sauce over the top. Cover and bake in a 400 degree oven for 10 minutes until warmed through.

Number of Servings: 1

Recipe submitted by SparkPeople user BRIOGUSTO.

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