These stuffed mushrooms are a family favorite and are perfect for a warm fall dinner. The dish is easy, inexpensive to make, and incredibly filling. The portabella mushrooms are big and beefy, yet the ground turkey keeps the dish from being too heavy on the tummy. Plenty of onions, spices, and tomatoes provide flavor and moisture, and two types of cheese ensure that the dish has the requisite melty, cheesy topping. If you're especially hungry, feel free to eat a whole stuffed mushroom, but half a mushroom may satisfy your children or you, if you have a lighter appetite (and the remainder will be great for lunch later in the week). The stuffed mushrooms are good, though, and you may be tempted to have just a little more...maybe another bite...or just finish the whole thing! A green salad and perhaps some bread will be all you'll need to round out your supper.
Turkey Parmesan Stuffed Mushrooms -- Serves 4+
4-5 large portabella mushrooms
1 small chopped onion (1/2 cup)
2 teaspoons of dried Italian herbs
1/2 teaspoon of dried basil
1 teaspoon of garlic powder
1/4 teaspoon of pepper
16-20 ounces of lean ground turkey (93 percent)
1 teaspoon of salt
1 14-16 ounce can of diced tomatoes, divided
2 tablespoons of tomato paste
2 eggs
1 cup of soft bread crumbs
1/4 cup of grated Parmesan cheese
1 cup of Italian-style shredded cheese
1/4 cup of shredded Parmesan cheese
Preheat the oven to 375 degrees and line a sheet pan with aluminum foil and spritz the foil with non-stick cooking spray (or just spritz the pan with spray, if you don't mind the extra clean up). With a spoon, remove the stems and gills of the mushrooms, chop them if necessary, and put them in a large bowl. You want to form a cup with the mushroom caps, but removing all the "innards" of the mushroom isn't essential. To the bowl with the mushroom pieces, add the onion, herbs, basil, garlic powder, and pepper. Add 1-2 tablespoons of water and microwave the mixture for 1 1/2-3 minutes or until the onions and mushrooms have softened a bit. Stir in the ground turkey, salt, half the can of diced tomatoes, the tomato paste, and eggs. Mix the ingredients until they are well combined. Stir in the bread crumbs and Parmesan cheese thoroughly. Divide the turkey mixture among the prepared mushroom caps, mounding the filling in the caps. Pour the remaining diced tomatoes evenly over the filled mushroom caps. Bake the filled mushroom caps for 30-40 minutes. Remove the stuffed mushrooms from the oven and sprinkle them evenly with the Italian-style shredded cheese and then the Parmesan cheese. Return the stuffed mushrooms to the oven for another 5-10 minutes or until the cheese is bubbly and beginning to brown. Let the mushrooms cool a few minutes before serving them.
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