Turkey-stuffed Portobello Mushrooms

Turkey-stuffed Portobello Mushrooms Recipe with Rosemary and Sage

| Servings: 4

Introduction

Turkey-stuffed Portobello Mushrooms is a delicious and nutritious dish that combines the flavors of ground turkey, onions, and cheese stuffed inside hearty portobello mushroom caps. This recipe is perfect for a healthy and satisfying meal that is sure to impress your family and friends.

History

The origins of Turkey-stuffed Portobello Mushrooms are not well-documented, but it is believed to have been inspired by traditional stuffed mushroom recipes that have been enjoyed for centuries. This modern twist on a classic dish adds a lean protein source with ground turkey, making it a healthier option for those looking to watch their calorie intake.

Ingredients

1 tbsp extra-virgin olive oil
1 sweet onion, thinly sliced lengthwise
2 tsp cider vinegar
0.5 tsp chopped fresh rosemary
0.75 tsp ground sage
0.5 tsp salt
0.5 tsp freshly ground pepper
0.13 tsp ground nutmeg
1 lb (454 g) 93%-lean ground turkey
4 medium-large portobello mushrooms, stems and gills removed
1 tbsp worcestershire sauce
0.5 cup finely shredded fontina cheese

How to prepare

Position the oven rack in the lowest position and preheat the oven to 400°F (204°C).
In a large skillet over medium heat, place the oil and onion.
Cook the onion, stirring occasionally and reducing the heat as necessary to prevent scorching, until it is softened and starting to turn golden, which should take about 20 minutes.
Stir in the vinegar.
Meanwhile, combine the rosemary, sage, salt, pepper, and nutmeg in a small dish.
Place the turkey in a medium bowl and sprinkle the spice mixture over it.
Gently knead the turkey to combine the spices.
Form the turkey mixture into 4 equal balls.
Rub Worcestershire sauce on both sides of the mushrooms.
Place one turkey ball in each mushroom cap, patting it down to fill the cap.
Arrange the stuffed mushrooms on a baking sheet.
Bake the stuffed mushrooms on the bottom rack of the oven until the mushrooms begin to soften, which should take about 20 minutes.
Remove the mushrooms from the oven, spread the onion mixture over the filling, and top with cheese.
Continue baking until the cheese is melted and golden and the turkey is cooked through, which should take about 10 minutes more.

Variations

Substitute ground chicken or beef for the ground turkey for a different flavor profile.
Add chopped spinach or sun-dried tomatoes to the turkey mixture for added texture and flavor.
Experiment with different types of cheese, such as feta or goat cheese, for a unique twist on the dish.

Notes

ChupaNote: added a couple of handfuls of minced bell pepper (red, yellow, orange) to step 5.

Cooking Tips & Tricks

Be sure to remove the gills and stems from the portobello mushrooms before stuffing them to create more room for the turkey filling.

- Adding Worcestershire sauce to the mushrooms before stuffing them adds a rich umami flavor to the dish.

- Make sure to evenly distribute the turkey mixture among the mushroom caps to ensure even cooking.

- Sprinkling cheese on top of the stuffed mushrooms adds a deliciously gooey and melty finish to the dish.

Serving Suggestions

Serve Turkey-stuffed Portobello Mushrooms with a side salad or roasted vegetables for a complete and satisfying meal.

Cooking Techniques

Baking the stuffed mushrooms in the oven ensures that the turkey cooks through and the cheese melts to perfection.

Ingredient Substitutions

If you don't have portobello mushrooms on hand, you can use large cremini mushrooms as a substitute.

Make Ahead Tips

You can prepare the turkey mixture and onion topping ahead of time and store them in the refrigerator until ready to stuff and bake the mushrooms.

Presentation Ideas

Garnish the stuffed mushrooms with fresh herbs, such as parsley or chives, for a pop of color and freshness.

Pairing Recommendations

Turkey-stuffed Portobello Mushrooms pair well with a light and crisp white wine, such as a Sauvignon Blanc or Pinot Grigio.

Storage and Reheating Instructions

Store any leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Turkey-stuffed Portobello Mushrooms contains approximately 280 calories.

Carbohydrates

Each serving of Turkey-stuffed Portobello Mushrooms contains approximately 10 grams of carbohydrates.

Fats

Each serving of Turkey-stuffed Portobello Mushrooms contains approximately 12 grams of fats.

Proteins

Each serving of Turkey-stuffed Portobello Mushrooms contains approximately 25 grams of proteins.

Vitamins and minerals

Turkey-stuffed Portobello Mushrooms are a good source of vitamin B6, niacin, selenium, and phosphorus.

Alergens

This recipe contains dairy (cheese) and Worcestershire sauce, which may be allergens for some individuals.

Summary

Turkey-stuffed Portobello Mushrooms are a nutritious and balanced meal option, providing a good mix of proteins, fats, and carbohydrates.

Summary

Turkey-stuffed Portobello Mushrooms are a flavorful and satisfying dish that is perfect for a healthy and balanced meal option. With a mix of lean protein, hearty mushrooms, and gooey cheese, this recipe is sure to become a new favorite in your household.

How did I get this recipe?

The first time I saw this recipe, I was captivated by its simplicity. It was a warm summer day, and I was flipping through an old cookbook that I had inherited from my mother. As I turned the pages, a recipe for Turkey-stuffed Portobello Mushrooms caught my eye. The combination of tender mushrooms, savory turkey, and fragrant herbs was irresistible.

I had never made stuffed mushrooms before, but I was determined to give it a try. I gathered all the ingredients I needed and got to work in the kitchen. As I chopped, sautéed, and stuffed the mushrooms, I felt a sense of satisfaction and excitement. The aroma that filled the kitchen was intoxicating, and I knew that I was onto something special.

When I finally took a bite of the finished dish, I was blown away by the flavors. The juicy turkey, earthy mushrooms, and aromatic herbs all melded together in perfect harmony. I knew that this recipe would become a staple in my cooking repertoire.

But the story of how I learned to make Turkey-stuffed Portobello Mushrooms goes beyond that one fateful day. Over the years, I have refined and perfected the recipe, drawing inspiration from various sources and people along the way.

One of my favorite memories of making this dish was when my dear friend Sarah taught me her secret ingredient for the stuffing - a splash of white wine. The hint of acidity and depth of flavor that the wine added to the dish was a game-changer. From that day on, I always made sure to include a generous glug of wine in my stuffing mixture.

Another time, I attended a cooking class where the instructor shared a tip for ensuring that the mushrooms were perfectly cooked every time. She recommended pre-baking the mushrooms for a few minutes before stuffing them, which helped to draw out excess moisture and prevent them from becoming soggy. This simple technique made a world of difference in the final dish.

As I continued to make Turkey-stuffed Portobello Mushrooms for family gatherings and dinner parties, I received countless compliments and requests for the recipe. Friends would often ask me how I managed to make the dish so flavorful and moist. I would simply smile and tell them that it was all thanks to my grandmother's secret techniques and the love that I poured into each step of the cooking process.

One day, my granddaughter came to visit me in the kitchen while I was preparing a batch of Turkey-stuffed Portobello Mushrooms. She watched intently as I chopped, sautéed, and stuffed the mushrooms, asking questions and taking mental notes along the way.

"Grandma, how did you learn to make this dish?" she finally asked.

I smiled and set down my knife, wiping my hands on a kitchen towel. "Well, my dear, the story of this recipe goes back many years. It's a combination of trial and error, inspiration from friends and cooking classes, and a touch of my own creativity. But most importantly, it's a labor of love."

My granddaughter's eyes widened with curiosity. "Can you teach me how to make it too, Grandma?"

I chuckled and tousled her hair affectionately. "Of course, my dear. Cooking is a skill that is passed down through generations, and I would be honored to teach you my secrets. Just remember, the key to making a truly delicious dish is to cook with your heart and not just your hands."

And so, I began to teach my granddaughter the art of making Turkey-stuffed Portobello Mushrooms, passing down the recipe and the stories that went along with it. As we worked side by side in the kitchen, I could see the same passion and excitement in her eyes that I had felt all those years ago when I first discovered the recipe.

As we sat down to enjoy our finished dish together, I knew that the tradition of making Turkey-stuffed Portobello Mushrooms would live on for generations to come, a reminder of the love and memories that we shared in the kitchen. And I couldn't help but feel grateful for the simple joy of cooking and the bond that it had created between me and my granddaughter.