Stuffed Portobello Mushrooms

Stuffed Portobello Mushrooms
Serves 3-4
Time: 40 minutes; 10 minutes prep, 30 minutes cooking
About 180 calories per mushroom
1 Medium Onion, chopped
4 Cloves Garlic, minced
1 Medium Tomato, chopped
1 Small Zucchini, diced small ¼”
1 lb Ground Turkey
¼ cup Italian Bread Crumbs, divided
¼ cup grated parmesan cheese
6 Lg Portobello Mushrooms
3 TBS Olive Oil
Preheat oven to 375°.
In a large skillet, brown turkey, drain and set aside. 
 In another skillet sautee onions and garlic in olive oil until onions are soft, about 5 minutes. Add tomato and zucchini and sautee another 3 or 4 minutes until zucchini begins to become translucent.  Add feta cheese and bread crumbs and stir, reserve 2 or 3 tablespoons of the bread crumbs on the side.
Incorporate the turkey with the vegetables and mix well.
Remove stem and ribs from mushrooms with a spoon and place mushrooms on a foiled baking sheet.
Scoop equal portions of the Turkey/Vegetable mix into each mushroom and sprinkle reserved bread crumbs over top.
Top each mushroom with Parmesan cheese and bake on center rack of oven for 25 minutes.


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