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Turkey-Stuffed Portobellos
From Cheyenne, Wyoming, Cindy Adams shares, “When I created this recipe, I wanted something nutritious and delicious. These stuffed mushrooms fit the bill.”
2 Servings
Prep: 20 min. Bake: 40 min.
Ingredients
2 tablespoons crushed saltines
2 tablespoons finely chopped onion
2 tablespoons shredded zucchini
2 tablespoons shredded carrot
2 tablespoons chopped fresh mushrooms
2 tablespoons spicy hot V8 juice
1 garlic clove, minced
1/2 teaspoon dried marjoram
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 pound lean ground turkey
2 large portobello mushrooms
Directions
In a bowl, combine the first 10 ingredients. Crumble turkey over
mixture and mix well. Remove and discard stems of portobello
mushrooms. Fill mushrooms with turkey mixture.
Place in an 8-in. square baking dish coated with cooking spray. Cover
and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes
longer or until mushrooms are tender and a thermometer inserted into
stuffing reads 165°. Yield: 2 servings.
Nutrition Facts:
1 stuffed mushroom equals 227 calories, 10 g fat (3 g saturated fat), 90 mg cholesterol, 360 mg sodium,
© Taste of Home 2013
2 of 2
Turkey-Stuffed Portobellos
(continued)
Nutrition Facts:
10 g carbohydrate, 2 g fiber, 23 g protein.
Diabetic Exchanges:
3 lean meat, 1 vegetable.
Wine:
Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as
Pinot Noir
.
© Taste of Home 2013