Stuffed Portobello Mushrooms
Stuffed Portobello Mushrooms Serves 3-4 Time: 40 minutes; 10 minutes prep, 30 minutes cooking About 180 calories per mushroom 1 Medium Onion, chopped 4 Cloves Garlic, minced 1 Medium Tomato, chopped 1 Small Zucchini, diced small ¼” 1 lb Ground Turkey ¼ cup Italian Bread Crumbs, divided ¼ cup grated parmesan cheese 6 Lg Portobello Mushrooms 3 TBS Olive Oil Preheat oven to 375°. In a large skillet, brown turkey, drain and set aside. In another skillet sautee onions and garlic in olive oil until onions are soft, about 5 minutes. Add tomato and zucchini and sautee another 3 or 4 minutes until zucchini begins to become translucent. Add feta cheese and bread crumbs and stir, reserve 2 or 3 tablespoons of the bread crumbs on the side. Incorporate the turkey with the vegetables and mix well. Remove stem and ribs from mushrooms with a spoon and place mushrooms on a foiled baking sheet. Scoop equal portions of the Turkey/Vegetable mix in