Burgers Cacciatore Recipe

5 1 2
Burgers Cacciatore Recipe
Burgers Cacciatore Recipe photo by Taste of Home
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Burgers Cacciatore Recipe

Read Reviews
5 1 2
Publisher Photo
Please romance submitter's preference for fresh (or smoked fresh) mozzarella cheese. (RE changed for readers' convenience.) Reader also likes red and yellow plum tomatoes. ME: Call for 6 oz. part-skim mozzarella cheese on Internet grocery list.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min.

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

Nutritional Facts

1 each: 347 calories, 16g fat (7g saturated fat), 110mg cholesterol, 809mg sodium, 16g carbohydrate (7g sugars, 4g fiber), 34g protein.

  • 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
  1. 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.
  2. Broil 4 in. from the heat for 4-6 minutes on each side or until tender; keep warm.
  3. 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.
  4. 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.
  5. 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.
Originally published as Burgers Cacciatore in Light & Tasty June/July 2007, p66

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jtermont User ID: 1863534 76097
Reviewed Aug. 2, 2014

"I enjoyed this dish. It was pretty easy to make and it was a lot of food! You get your protein and lots of veggies in just one dish. I also had a good flavor with the Worcestershire sauce and tomato paste. I would love to have this again."

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