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James Gummerson
James Gummerson runs the blog, “Dinner with Daddy”
which can be found at www.dinnerwithdaddyhb.com.
Stuffed Portobello Mushrooms
Serves 3-4
Time: 40 minutes; 10 minutes prep, 30 minutes cooking
About 180 calories per mushroom
Ingredients
1 medium onion, chopped
4 cloves garlic, minced
1 medium tomato, chopped
1 small zucchini, diced small (¼-inch)
1 pound ground turkey
¼ cup Italian bread crumbs, divided
¼ cup grated parmesan cheese
6 large portobello mushrooms
DIRECTIONS
Preheat oven to 375°.
In a large skillet, brown turkey, drain and set aside.
In another skillet, sauté onions and garlic until onions are soft, about 5
minutes. Add tomato and zucchini and sauté 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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