May 25, 2012
Stuffed Portobello Turkey Burgers
Happy Friday UFG'ers! I can't believe it's Memorial Day weekend already! Time to go swimsuit shopping (ugh...).
Every weekend, I go to the Farmer's Market and stock up on tons of fruit and veggies. It's one of my favorite things to do. (Not to mention the adorable puppies that are also there...) This past weekend, they had a ridiculous sale on portobello mushrooms. Now I LOVE mushrooms, but they aren't the mailman's favorite - so I knew I'd have to do something spectacular with them to entice him. These did just the trick! The porotobellos are hardy enough to stand as the "buns" and the turkey on the inside is moist and delicious. Be prepared - they are JUICY! I had to use a knife and fork because juice kept running down my arms!
Hope you enjoy - and have a wonderful holiday weekend!
8 whole Portobello mushrooms - cleaned, de-stemed and gills scraped out
1 pack of extra lean ground turkey (about 1.3lbs)
2 wedges Laughing Cow Garden Veggie Cream Cheese
1 zucchini - diced
1/4 cup shredded carrots
1/4 cup diced onions
1 clove garlic, chopped
3 tbsp grated Parmesan cheese
Preheat your oven to 350 degrees. Clean and scrape out the gills of the mushrooms and set aside. Dice the zucchini into small pieces and add all ingredients except mushrooms in a bowl.
Mix together and form 4 (BIG) "burgers." Place 4 of the mushroom caps on a baking sheet covered with tin foil and sprayed lightly with nonstick spray. Stuff with burgers.
Bake on 350 for 25 mins. During the last 10 mins of cooking, add the 4 empty caps to the tray.