Turkey Stuffed Portobellos Food

TURKEY-STUFFED PORTABELLA MUSHROOMS

Steps:

• Preheat the grill to 350°F Line two grill-proof pans with aluminum foil.
• Remove the stems from the mushroom caps and finely chop the stems. Place the caps in a single layer on the foil-lined pans, gill-side up. Cook the mushrooms on the hot grill with the lid closed for 10-15 minutes or until the caps begin to soften.
• Meanwhile, heat the oil in a large skillet over medium heat. Sauté the onion until it begins to soften, about 3 minutes. Add the chopped mushroom stems and cook 2 minutes. Add the garlic and paprika, and cook 1 minute. Add the turkey and cook until it's no longer pink, about 3 minutes. Remove from heat. Stir in 3/4 cup chopped dried tomatoes. Add the Parmesan and a grind or two of freshly ground black pepper, mixing until well blended. Add salt, if needed.
• Stuff the mushroom caps generously with the filling, and top with a thin slice of Gruyère. Return the mushrooms to the grill. Close the cover and cook for 10 to 15 minutes or until the cheese has melted and the mushrooms are tender. Sprinkle with remaining dried tomatoes. Serve immediately.

GRILLED AND STUFFED PORTOBELLO MUSHROOMS WITH GORGONZOLA

Steps:

• Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
• In a large skillet, heat 2 tablespoons of oil over medium-high heat. Add the turkey sausage and cook, stirring frequently, until cooked through, about 5 minutes. Add the garlic and cook for 1 minute. Remove the pan from the heat. Stir in the mascarpone cheese. Add the thyme, oregano, bread crumbs, 1/2 cup of Gorgonzola, 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir until all ingredients are combined.
• Brush the mushrooms on both sides with the remaining oil and season with salt and pepper. Grill the mushrooms, stem side down, for 3 minutes. Turn the mushrooms over and grill for 2 minutes until tender. Fill each mushroom with the sausage mixture and top with the remaining Gorgonzola. Return the mushrooms to the grill and cook until the stuffing is warmed through and the Gorgonzola starts to melt, about 5 to 7 minutes.
• Cook's Note: The assembled mushrooms can also be placed on a baking sheet and cooked under a preheated broiler until warmed through.

STUFFED PORTABELLA MUSHROOMS

Steps:

• Remove stems from mushrooms and gently scrape away gills from underside.
• Combine garlic and olive oil.
• Brush on caps and set aside for 30 minutes.
• Combine cheese, lemon pepper and basil and set aside.
• Grill over medium heat top side of mushrooms up for about 5 minutes on warming rack of grill.
• Turn mushrooms over and fill with cheese mixture.
• Cover and grill about 5 minutes or until cheese is warmed through.
• Serve whole.

STUFFED PORTOBELLO MUSHROOMS

Steps:

• Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper and place the mushroom caps on it, upside down. Whisk together 3 teaspoons olive oil with the balsamic vinegar, ¼ teaspoon sea salt and ¼ teaspoon black pepper. Brush the mushrooms with the mixture and bake for 10 to 15 minutes, until tender.
• In a large skillet over medium-high heat, heat remaining olive oil and cook the shallots for 5 minutes, until beginning to brown. Add the garlic and rosemary and cook for another minute or two. Stir in the spinach and broth. Remove from heat as soon as the spinach begins to wilt.
• In a large bowl, mix together the shallot-spinach mixture, beans, parsley, breadcrumbs, nutritional yeast and the remaining sea salt and pepper. Divide the mixture among the mushrooms. Sprinkle the tops with some extra breadcrumbs and nutritional yeast for more crunch, if desired. Bake for another 10 to 15 minutes, until heated throughout. Serve hot.

STUFFED PORTABELLA MUSHROOMS

Steps:

• Preheat oven to 350 degrees F.
• Brown sausage in a skillet. Drain.
• Add in a mixing bowl the cheeses, onion, tomatoes, basil, black pepper, and chili sauce. Mix well.
• Combine the sausage with the above ingredients. Mix well.
• Spray cooking pan with non - stick spray.
• Place mushrooms with the top down in the pan and drizzle a sm. amount olive oil over the mushrooms.
• Into the center of the mushrooms add the sausage mixture.
• Bake 10-12 minutes.