Wednesday, March 6, 2013

Turkey Stuffed Portobello Mushrooms Topped with Parmigiano Reggiano

I was contacted by one of my really great friends who works at Whole Foods about a contest just for food bloggers to celebrate Parmigiano Reggiano in their stores. I was told I was going to get a $25 gift card to participate in order to buy some Parmigiano Reggiano and a few other ingredients to create a tasty recipe. Of course I said yes. Who doesn't want to get really good cheese for free? This girl does.

Growing up, I think the first thing I learned to make were quesadillas. Throw some cheese into a tortilla and top with some pickled jalapenos and you have a delicious meal, especially for a 7 year old. Oh and don't get me started on the crispy cheese that would show up on the pan from the cheese oozing from the quesadilla. Holy moly. So good. 

In high school, before I knew I was allergic to chicken, but definitely was showing symptoms, I ate a lot of vegetarian meals. Somehow I knew that when I ate meat I would feel sick. Little did I know it was only when I ate chicken. But, you live you learn. As a vegetarian, I was a really "bad" vegetarian. Meaning I just stuck to carbs. I ate a ton of velveta mc n cheese, grilled cheese sandwiches and pasta. Please note I was also swimming about 3 hours a day, so at least I was using up those carbs. ;-)

As I grew older, and stopped swimming 3 hours a day, I knew I had to cut back on my fat intake. One of the ways that I did was trying to cut out any of the crappy cheese, such as american singles. I feel like when you eat fancier cheeses you need less of it because the flavor is so much more flavorful. When I discovered as an adult that parmesan didn't have to come in those green cans, I never went back. Real parmesan, or parmigiano reggiano is where it is at. canned cheese no more.

The recipe that I came up with is very simple. And please flavor to taste because I am terrible at measuring and following rules, so if you think something is off, add some spices, or salt, etc.

Stuffed Turkey Portobello Mushrooms

I started out by putting some diced bell peppers and onions into my cast iron and let them sit there for awhile. Luckily, Whole Foods was selling a pack of pre-cut onions and bell peppers for fairly cheap so I went the lazy route and took those. Technically it was a better deal than buying bell peppers because in Texas for some reason they are big money.  After they had softened I added in some ground turkey. Below is about 1lb of ground turkey.  I sprinkled in some italian seasoned organic breadcrumbs, some oregano and some basil. I let it all cook for a bit. Later I added in some pesto and marinara sauce. I mixed it all together at the end, thought about adding an egg to keep it together and decided against it. It was sticking together fairly nicely already, and why add calories when you don't need to? If yours aren't sticking add some egg whites or just an egg.

Next up I cut out the stem from the portobell mushroom, and stuffed the mushrooms with the turkey goodness. Then I went onto grading the Parmigiano Reggiano. 

Once the portobello mushrooms were stuffed with the turkey, I topped them with some italian breadcrumbs and the Parmigiano Reggiano. I put them each in a pie pans (a total of three mushrooms) because I often use pie pans for cooking individual items like this. I had set the oven to 400 degrees because I read some other recipes that quoted that temperature. I set the timer for 15 minutes and waited for the glory of a mouth full of delicious. The 15 minutes was the perfect amount of time for the mushrooms to be amazing and the cheese to be melty. 

Recipe (please don't follow this exactly, but use as a guideline)
1lb ground turkey
1/2 cup Italian seasoned breadcumbs
1/4 cup white onion
1/4 cup bell peppers
3 tsp oregano
3 tsp basil
5 tsp basil pesto
1/4 cup pizza sauce
1/4 cup Parmigiano Reggiano
3 portobello mushrooms
Sat for tasting

1. Heat oven to 400 degrees.
2. Grill onions and bell peppers until they are softened
3. Throw on your ground turkey and mix it together with the onions and bell peppers.
4. Add the basil, oregano and salt
5. Wait until the turkey is thoroughly cooked through then add some pizza sauce and pesto. Let it soak in.
6. Cut the stems off the portobello's. Place them in a pan so you can stuff them.
7. Stuff mushrooms with the turkey mixture (there probably will be some extra when you are done, depending on the size of the mushrooms).
8. Top mixture with Parmigiano Reggiano and breadcrumbs
9. Throw into oven for 15 minutes, remove, and eat.

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