Turkey Stuffed Portobello
So we all know portobello burgers, and we all know turkey burgers, but what if you put the two things together? This is what you get, and it’s fantastic!
Serves 3
🥄 3 large, or 6 medium sized portobello mushrooms, cleaned
🥄 1 lb extra lean ground turkey
🥄 Salt & pepper
🥄 2 tbsp Italian herb mixture
🥄 3 slices provolone cheese
🥄 3 tbsp barbeque sauce
Remove the stems and gills from each mushroom. Discard the gills. Chop the stems into small pieces.
In a mixing bowl, mix together the ground turkey, diced mushroom stems, salt and pepper (to taste) and the mixed Italian herbs. Divide the mixture into thirds (sixths) and pack onto each mushroom cap
Set a wire rack over a rimmed cookie sheet. Transfer the mushroom caps to the wire rack and bake in the oven at 375F for 45 minutes. Top the turkey with slices of provolone for the last five minutes of cooking. Remove from the oven and plate. Drizzle each mushroom cap with a tablespoon of your favourite barbeque sauce.