Tuesday, August 28, 2012

Turkey and Watercress Stuffed Portobellos

On a string of hits from Everyday with Rachael Ray, I wanted to make this delicious sounding meal, but could not think of a way to make it meat free; instead I substituted ground turkey for the ground beef.  I know there's got to be a way to make it meat free without using tofu (I wonder, though, how it would be with tempeh?), but I haven't given that a try yet.

This was so delicious.  It was another one of those meals the boys wouldn't eat, but my husband and I both loved it!

 Turkey and Watercress Stuffed Portobello Mushrooms Source:  Everyday with Rachael Ray


    4 large portobello mushroom caps, gills scraped
    2 tablespoons extra virgin olive oil (EVOO), plus more for brushing
    Salt and pepper
    1 pound ground beef, at room temperature
    1 small onion, chopped
    2-3 cloves garlic, chopped
    3 tablespoons Worcestershire sauce
    1 teaspoon dried marjoram or oregano
    1 cup watercress, chopped and packed
    1/2-3/4 cup panko breadcrumbs
    1/2 cup grated Pecorino Romano cheese
    1 1/2 cups shredded provolone cheese

Serves 4

Pre-heat the oven to 425°F.

On a rimmed baking sheet, brush the mushrooms with EVOO and season with salt and pepper; situate them rounded-side up. Roast until softened, 8-10 minutes.

Meanwhile, in a large skillet, heat 2 tablespoons EVOO, two turns of the pan, over medium-high heat. Pat the beef dry and add it to the skillet; season with salt and pepper. Cook, stirring, until browned, about 5 minutes. Add the onion, garlic, Worcestershire sauce and marjoram (or oregano). Cook until the onion and garlic are softened, about 5 minutes. Add the watercress to wilt. Stir in the panko. Remove the pan from the heat; stir in the Pecorino Romano.

Flip the mushroom caps over so they're rounded-side down and fill them with the meat mixture, mounding a quarter of the beef into each cap. Top with the provolone and return to the oven to melt the cheese, 7-8 minutes.

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