Return to Main Recipes Page/Return to Home Page

Portobello Mushrooms Stuffed w/Ground Turkey (M, TNT)
Source: Self
Serves: 4

Meat Mixture:
1-1/3 lb. ground turkey
1 cup dry burgundy wine, plus more for the pan
1 large shallot, finely chopped (please don't use onions, the shallots are really good)
1/2 teaspoon dry thyme
2 tablespoons steak seasoning blend

Portobello Mushrooms:
4 Portobello mushroom caps
Extra virgin olive oil
Chopped parsley for the garnish
Steak seasoning powder

Make Meat Mixture:
Mix the above ingredients and place in a roasting casserole dish and refrigerate while you prepare the mushrooms.

Make Portobello Mushrooms:
Scrape the gills from the mushroom caps and remove the stems. Brush with damp paper towels to clean. Drizzle the caps with olive oil and sprinkle with the steak seasoning.

Heat enough olive oil to cover the bottom of a sauté pan and sauté the mushrooms on both sides until they wilt but don't brown.

Sprinkle the top of the meat with a little more steak seasoning and pour mushroom cooking juices over the meat and also pour over a little more red wine, once around the pan. Bake at 350°F for 35 to 40 minutes.

To Serve: Place cut slices or pieces of meat on top of each portobello mushroom cap. Sprinkle with chopped parsley.

Poster's Notes:
Here is my recipe for Ground Turkey with Portobello Mushrooms. My daughter Rosella and I made the recipe as we went along and it is so delicious, very subtle tasting and so gourmet. We used ground turkey which when done, no one could tell that it was turkey and not beef.

We used shish kabob seasoning which is a Persian brand from California. It includes garlic and onion powder, sumac, and "other spices."

Posted by Elena Eder

Nutritional Info Per Serving: N/A