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|
- 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.
- Take a spoon and remove the “gills” of the mushroom. Again, this is really easy and they scoop out just fine. Dispose of gills.
- 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.
- 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.
- 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.
- Once wilted, take the turkey/spinach mix and spoon into the portobellos. Top with grated parmesan.
- Bake for 20 minutes at 375 degrees! This is a hearty side dish or great as as main course!
Next up: Cream of Corn Chicken Soup!
|You’ll be stuffed!|