Here is a healthier version of the traditional sausage-stuffed mushroom appetizer; these tasty bundles are the meat in a meal. Serve with a fresh salad and bread, what a treat!
1 tablespoon extra-virgin olive oil
1 large, sweet onion, thinly sliced (Vidalia)
2 teaspoons cider vinegar
4 medium-large, whole portobello mushroom caps
1 tablespoon Worcestershire sauce
4 slices mozzarella cheese, or ½ cup shredded mozzarella or fontina cheese
|1 pound 93%-lean ground turkey||1 pound pre-made Turkey or lean sausage of your choice.|
|1/2 teaspoon chopped, fresh rosemary|
|3/4 teaspoon ground sage|
|1/2 teaspoon salt|
|1/2 teaspoon freshly ground pepper|
|1/8 teaspoon ground nutmeg|
Position rack in the lowest position; preheat oven to 400° F.
Combine rosemary, sage, salt, pepper and nutmeg in a small dish. Place turkey in a medium bowl and sprinkle the spice mixture over it. Gently knead to combine. Form into 4 equal balls, flatten to size of mushroom caps.
Rinse inside of each mushroom cap with Worcestershire. Place one turkey patty in each mushroom cap. Place on a baking sheet.
Bake the stuffed mushrooms on the bottom rack until the mushrooms begin to soften, about 20 minutes.
Meanwhile, place oil and onion in a large skillet. Over medium heat, cook onion until softened and starting to turn golden, about 20 minutes. Stir in vinegar.
Remove stuffed mushrooms from oven, and top with onion mixture. Top with cheese. Continue baking until the cheese is melted and golden and the turkey is cooked through, about 10 minutes. Remove to serving plate.
Note: I prepared these on the grill and they were fabulous! Grill sausage patty on one side, flip. Place mushroom cap, like a lid, over the cooked side of the patty. When the second side of the patty is cooked, turn the entire thing to grill the mushroom cap. (The now cooked sausage patty will be nestled inside and staying warm) Cover with slice of cheese. When cheese is melted, remove to plate and top with onions. Wow, like serving a steak! We added grilled asparagus and a salad.
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