You’ll be stuffed portobello mushrooms

I’ve been on this new “I can cook” kick.  We finally got our gas turned on (haha) so now I don’t have to subject myself to only crock pot recipes, because while they were delicious, there were limited options of what I could make for myself.

Tonight’s project?  Stuffed mushrooms!  I’m a mushroom fan but I haven’t had much experience cooking with them.  I was at Trader Joe’s and saw a carton of large portobellos that are used for stuffing and decided to purchase them, come home and look up what I could stuff them with.

Stuffed portobellos with sparkling cider, because I’m 10

I found a vegetarian recipe on YumSugar, but I wanted a heartier dish, so I opted to purchase ground turkey.  Here’s what you’ll need:

Stuffed Turkey and Spinach Portobello Mushrooms

  • Four to six portobello mushrooms, raw
  • One red pepper, minced
  • Four tablespoons Reduced Fat Italian Dressing (I purchased Tuscan Italian from Trader Joe’s because they didn’t have regular Italian)
  • A pound of ground turkey
  • Two bags of spinach 
  • A clove of garlic, minced
  • Season All to taste
  • Grated parmesan cheese

I was making this just for myself, so I cut everything in half.  One day I will have guests to serve…

Scooping out the gills
  1. Take your portobello mushrooms and twist the stems off.  Chop them and set aside. Note: this is really easy to do, don’t put too much effort into it or you could tear apart the mushroom.
  2. Take a spoon and remove the “gills” of the mushroom.  Again, this is really easy and they scoop out just fine.  Dispose of gills.
  3.  On the stove, cook your ground turkey.  To give it some zesty flavor, I added some Tuscan Italian as it cooked.  Then I put a pinch (or two) of Season All in.
  4. As that’s cooking, take your Portobellos and brush them with the Tuscan Italian on the rounded side.  Take a baking sheet and cover it with aluminum foil or coat it with PAM.   Place portobellos on baking sheet.
  5. After the turkey has cooked, add in chopped red pepper, chopped mushroom stems, garlic, and spinach.  Yes, use all of the spinach.   I don’t have a dutch oven, so I just covered my skillet with a plate and let it simmer on medium heat until the spinach was wilted. 
  6. Once wilted, take the turkey/spinach mix and spoon into the portobellos.  Top with grated parmesan.
  7. Bake for 20 minutes at 375 degrees!  This is a hearty side dish or great as as main course!
I had extra stuffing, so I plan on buying more portobellos tomorrow!  The aroma smelled delicious and the actual dish was scrumptious and filling.  This is a great side dish idea and is also recommended if you have vegetarians in your family, especially around Thanksgiving (just remove the ground turkey from the recipe).  

Next up: Cream of Corn Chicken Soup!

You’ll be stuffed!


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