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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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. 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:
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.
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