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Turkey-Stuffed Portobello Mushrooms

Turkey-Stuffed Portobello Mushrooms is a volume 12-11 nov 2009 recipe made with Extra Virgin Olive Oil, Sweet Onion, Cider Vinegar, Fresh Rosemary, and Ground Sage. Ready in about 40 min, it serves 4. Scale it up or down for the number of people at the table.

Ingredients

• 1 tbsp
• 1
• 2 tsp
• 1/2 tsp
• 3/4 tsp
• 1/2 tsp
• 1/2 tsp
• 1/8 tsp
• 1 lb
• 4
• 1 tbsp
• 1/2 cup

Method (preview)

1. 1

   Occasionally and reducing heat as necessary to prevent scorching, until softened and starting to turn golden, about 20 minutes. Stir in vinegar.

2. 2

   Meanwhile, combine rosemary, sage, salt, pepper and nutmeg in a small dish.

3. 3

   Place turkey in a medium bowl and sprinkle the spice mixture over it.

4. 4

   Gently knead to combine.

5. 5

   Form into 4 equal balls.

6. 6

   Rub mushrooms on both sides with Worcestershire.

7. 7

   Place one turkey ball in each mushroom cap, patting down to fill the cap.

8. 8

   Place on a baking sheet.

9. 9

   Bake the stuffed mushrooms on the bottom rack until the mushrooms begin to soften, about 20 minutes.

10. 10

    Remove from the oven, spread the onion mixture over the filling and top with cheese.

11. 11

    Continue baking until the cheese is melted and golden and the turkey is cooked through, about 10 minutes more.

12. 12

    Tip: The dark gills found on the underside of a portobello are edible, but if you like, can scrape them off with a spoon.

13. 13

    Contributed to the FareShare Gazette by Art; 21 November 2009. www.fareshare.net