Baked Portabello Mushrooms Stuffed with Turkey, Eggplant, and Fresh Bread Crumbs Recipe
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 This recipe for Baked Portabello Mushrooms Stuffed with Turkey, Eggplant, and Fresh Bread Crumbs is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 fresh portabello mushrooms, each 3 to 3 1/2 inches in diameter
2 tablespoons extra-virgin olive oil, divided, plus more for brushing on mushrooms
Kosher salt for sprinkling, plus 1 1/2 teaspoons
Fine, freshly ground black pepper
10 oz. ground turkey or chicken meat (no skin)
1 yellow onion, chopped
1 red bell pepper, seeded, deribbed, and chopped into 1/2 inch pieces
3 cloves garlic, green germ removed if present, minced
1/2 teaspoon dried leaf oregano, crumbled between your fingers
1/4 teaspoon fennel seeds
1/8 teaspoon crushed red pepper flakes
3/4 pound long, slender eggplants, cut into roughly 3/4 inch chunks
1 can (14 1/2 oz) diced tomatoes with juice
5 fresh basil leaves, each torn into 3 or 4 pieces, or 1/2 teaspoon dried leaf basil, crumbled between your fingers
3/4 cup fresh bread crumbs from 2 or 3 slices Italian bread, or you can use the canned italian flavored bread crumbs
6 oz. Monterey Jack cheese, shredded on the large holes of a box grater to yield 1 1/2 cups
1 heaping tablespoon chopped fresh flat-leaf parsley
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Directions: |
Directions:1) Preheat oven to 350 degrees F. Select a deep baking dish or rimmed baking sheet large enough to accomodate the mushrooms in a single layer and spray it with vegetable oil spray (or brush lightly with olive oil.)
2) Remove the stems from the mushrooms (leave the gills intact) and brush both sides of the caps generously with olive oil. Lightly sprinkle both sides with salt and pepper, then place gill side up in the prepared baking dish. Set aside.
3) Heat a heavy 6 quart pan over mdeium-high heat. add 1 tablespoon of the olive oil. When the oil is hot enough to sizzle a small bit of turkey, add the turkey and, using a flat-bottomed wooden spatula, break up the meat into medium sized clumps, they must not be too small. Do not stir the turkey yet. When the turkey is seared on the bottom, after about 5 minutes, start stirring. To keep the urkey moist and juicy, don't cook it completely at this stage: instead, cook it just until it is no longer pink. This should take about 10 minutes total. Transfer the seared turkey and any juices to a large bowl.
4) Add the remaining 1 tablespoon oil to the heavy 6 quart pan over medium-high heat. When the oil is hot enough to sizzle a piece of onion, add the onion and bell pepper and saute until they begin to brown at the edges, about 10 minutes. Don't stir too much, and don't rush this step, as you want the vegetables to caramelize and develop deep flavor. Add the garlic, oregano, fennel seeds, and red pepper flakes and saute for about a minute. Add the eggplant and saute for 2 minutes. Add the tomatoes and bring to a simmer. It's okayy if the mixture seems dry. Stir in the basil, 1 1/2 tsp. salt, and a few grinds of pepper, if desired. Transfer the mixture to the bowl with the turkey. Add the bread crumbs and stir to combine.
5) Spoon the mixture onto the mushrooms, dividing eenly. It's okay if some spills over onto the baking dish in between the muhrooms. cover with aluminum foil and bake for 25 minutes. Remove the foil, divide the cheese evenly among the mushrooms, and return to the oven, uncovered. Continue baking until th cheese melt and the eggplant mixture is piping hot, about 10 minutes longer. Sprinkle evenly with the parsley and serve immediately. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: A very hardy but healthy, rib-sticking supper with flavor that is greater than the sum of its parts. Freezes very well, so you can make a double batch.
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