Name: Herb stuffed portobellos
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz large portobello mushroom caps, stems removed and chopped, gills scraped; 5 oz 99% lean ground turkey; 2 cloves garlic, minced; 1 small shallot, minced; 1 tbsp olive oil; 1 tbsp fresh parsley, chopped; 2 tsp fresh thyme, leaves only; 1/4 tsp fennel seed, lightly crushed; 1/2 tsp smoked paprika; 1/2 tsp red pepper flakes; 1/4 cup panko breadcrumbs; 1 1/2 tbsp grated parmesan cheese; 1 1/2 tbsp chicken broth; 3/4 tsp lemon juice; 1/2 tsp salt; 1/2 tsp black pepper

Instructions

Prep 15 min · Cook 20 min

Preheat your oven to 400°F. Brush the mushroom caps with one third of the olive oil and season with a pinch of the salt. Place them hollow-side up on a rimmed baking sheet.
Heat another third of the oil in a 12-inch skillet over medium heat. Add the ground turkey, chopped mushroom stems, shallot, and garlic. Cook, breaking up the meat, until browned and cooked through, about 7 minutes. Stir in the thyme, fennel seed, smoked paprika, red pepper flakes, remaining salt, and pepper. Add the chicken broth and cook until absorbed. Remove from heat and stir in the lemon juice. Done when meat is browned, 165°F.
In a small bowl, mix the panko and parmesan with the remaining oil. Mound the turkey mixture generously into the mushroom caps. Top with the panko mixture. Bake for 15 minutes, until the caps are tender and the topping is golden. If needed, broil for 1 minute. Done when topping is golden.
Top the baked mushrooms with fresh parsley and serve any extra filling on the side.

Nutrition

Ingredients

Instructions

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