Turkey-Stuffed Portabella Mushrooms
Basic Information
- Servings: 4
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 78.83
- Health score: 37.00
- Weight Watcher points: 14.00
Summary
If you have about 45 minutes to spend in the kitchen, Turkey-Stuffed Portabella Mushrooms might be an outstanding gluten free and primal recipe to try. For $5.5 per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. One portion of this dish contains about 38g of protein, 32g of fat, and a total of 525 calories. This recipe serves 4. 1 person found this recipe to be flavorful and satisfying. A mixture of parmesan, onion, extra turkey, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Foodista. It works well as a pricey side dish. With a spoonacular score of 76%, this dish is pretty good. Similar recipes include Turkey-Stuffed Portabella Mushrooms, Turkey and Chorizo Stuffed Portabella Mushrooms, and Turkey and Chorizo Stuffed Portabella Mushrooms.
Ingredients
tomatoes1 cup
garlic1 clove
ground pepper4 servings
gruyère4 ounces
olive oil4 servings
onion1
paprika1 teaspoon
parmesan0.5 cup
portabella mushrooms8 large
extra turkey1 pound
Instructions
Step 1
Preheat the grill to 350F. Line two grill-proof pans with aluminum foil.
Step 2
Remove the stems from the mushroom caps and finely chop the stems.
Step 3
Place the caps in a single layer on the foil-lined pans, gill-side up. Cook the mushrooms on the hot grill with the lid closed for 10-15 minutes or until the caps begin to soften.Meanwhile, heat the oil in a large skillet over medium heat. Saut the onion until it begins to soften, about 3 minutes.
Step 4
Add the chopped mushroom stems and cook 2 minutes.
Step 5
Add the garlic and paprika, and cook 1 minute.
Step 6
Add the turkey and cook until it's no longer pink, about 3 minutes.
Step 7
Remove from heat. Stir in 3/4 cup chopped dried tomatoes.
Step 8
Add the Parmesan and a grind or two of freshly ground black pepper, mixing until well blended.
Step 9
Add salt, if needed.Stuff the mushroom caps generously with the filling, and top with a thin slice of Gruyre. Return the mushrooms to the grill. Close the cover and cook for 10 to 15 minutes or until the cheese has melted and the mushrooms are tender.
Step 10
Sprinkle with remaining dried tomatoes.
Step 11
Serve immediately.
Categories
Dish Types: side dish
Diets: gluten free, primal