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Turkey-Stuffed Portobellos Recipe

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From Cheyenne, Wyoming, Cindy Adams shares, “When I created this recipe, I wanted something nutritious and delicious. These stuffed mushrooms fit the bill.”
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES:2 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES: 2 servings

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

Nutritional Facts

1 stuffed mushroom equals 227 calories, 10 g fat (3 g saturated fat), 90 mg cholesterol, 360 mg sodium, 10 g carbohydrate, 2 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable.

Directions

  1. 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.
  2. 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.
Originally published as Turkey-Stuffed Portobellos in Light & Tasty October 2005, p13

Nutritional Facts

1 stuffed mushroom equals 227 calories, 10 g fat (3 g saturated fat), 90 mg cholesterol, 360 mg sodium, 10 g carbohydrate, 2 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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