Burgers Cacciatore Recipe

Ingredients

• 5 large portobello mushrooms (4 to 4-1/2 inches)
• 3/4 teaspoon salt, divided
• 1 small onion, finely chopped
• 1/2 cup chopped sweet red pepper
• 1/3 cup shredded part-skim mozzarella cheese
• 3 tablespoons tomato paste
• 3 tablespoons minced fresh parsley
• 1 tablespoon Worcestershire sauce
• 2 garlic cloves, minced
• 1/4 teaspoon pepper
• 1 pound lean ground turkey
• 2 cups chopped fresh arugula or baby spinach
• 4 slices part-skim mozzarella cheese
• 2 plum tomatoes, sliced
• 2 slices red onion, separated into rings

Directions

• Remove stems from mushrooms and set aside. Place four mushroom caps on a broiler pan coated with cooking spray; sprinkle with 1/4 teaspoon salt.
• Broil 4 in. from the heat for 4-6 minutes on each side or until tender; keep warm.
• Finely chop mushroom stems and remaining mushroom cap; place in a large bowl. Add the chopped onion, red pepper, shredded cheese, tomato paste, parsley, Worcestershire sauce, garlic, pepper and remaining salt. Crumble turkey over mixture; mix well.
• Shape into four patties. Broil 4 in. from the heat for 5-7 minutes on each side or until a meat thermometer reads 165° and meat juices run clear.
• Place 1/2 cup arugula on each mushroom cap; top with a turkey patty and a cheese slice. Broil for 1 minute or until cheese is melted. Top with tomato and onion slices. Yield: 4 servings.

Burgers Cacciatore published in Light & Tasty June/July 2007, p66