Recipe - Stuffed Portobello Mushrooms

Stuffed Portobello Mushroom

This recipe is super high in protein.  I paired it with a strawberry salad with salad greens, whole almonds, and feta cheese.

5 large portobello mushroom caps
1 pound ground turkey
1 tsp thyme
2 cloves minced garlic
1/2 cup chopped red onion
1/2 cup diced red pepper
1 diced tomato
1 Tbsp red wine vinegar
1/2 cup plain greek yogurt
1 tsp capers
1 Tbsp diced dill pickle
1 Tbsp diced parsley
Salt & pepper
 
Clean mushrooms and place them top down on a jelly roll pan.   Combine turkey, thyme, garlic, onion, red pepper and a little salt and pepper.  Form turkey mixture into patties and place on top of the mushrooms.  Bake in a 400 degree oven for 25-30 minutes.  Be sure to check them to make sure meat is cooked thru and juices run clear. 

Meanwhile, in a small bowl, combine tomato, vinegar, yogurt, capers, pickle, parsley and a little salt and pepper.

When mushroom come out of the oven, top with yogurt mixture and serve hot.


Just a note, I had some stuffed mushrooms left over so I made them into little bun-less burgers.  I re-heated the mushrooms and melted a little cheese on top.  I placed a bed of lettuce on a plate, set a reheated stuffed mushroom on top.  Then I topped it with burger toppings - mustard, ketchup, tomato, onion, and pickles.  Had to eat it with a knife and fork but it was great!