Stuffed Portobello Mushrooms
There are many versions of Stuffed Portobello Mushrooms available. You can stuff them with just about any mixture of ingredients but the recipe here is the final result of my exhaustive testing. They taste great and only 212 calories per mushroom!
Serves: 6 as appetizer or 3 as meal
Prep Time: 15 mins.
Cook Time: 30 Mins.
6 Large Portobello Mushrooms
1 lb. Ground Turkey
1 Medium Onion, Chopped
1 Sm. Zucchini, Diced small
1 Medium Tomato, Chopped
3-4 cloves garlic, chopped
1/4 cup Fat Free Feta Cheese
1/3 Cup Italian Seasoned Bread Crumbs
1/4 Cup Parmesan Cheese, Grated
1/3 Cup Extra Virgin Olive Oil
Salt and Pepper to taste
Pre-Heat oven to 375°
Heat olive oil in large sauté pan. Sauté onion, zucchini, garlic, and tomato over medium heat until onions are translucent and the other ingredients are cooked down, about 10 minutes, Set aside.
In another pan brown Turkey, drain off liquid.
Add turkey to sautéed vegetables, return to low heat. Add bread crumbs and Feta cheese to turkey/vegetables , combine and cook on low heat for 5 mins.
Remove stems and scoop the “ribs” from the mushrooms and arrange on cookie sheet
Evenly scoop the turkey/vegetables into the mushrooms (Pile ‘em as high as you have to)
Sprinkle the parmesan cheese over the top of the mushrooms and bake uncovered for 15 minutes.