* 6 Large Portobello Mushrooms
* 1 lb. Lean Ground Turkey (we used Jennie O Brand)
* 2 Green Bell Peppers, chopped
* 1/2 cup finely chopped celery (optional)
* 1/2 cup chopped white onion (optional)
* Spicy Brown Mustard (we love Koop's Beer and Braut)
* 1 tbl Sea Salt; 1 tsp Pepper; 1/2 tsp Paprika & Garlic
* Pam Olive Oil Spray
- Grab a Melon Baller - it comes in handy!
- Piece of wax paper for the counter top
- You'll also need a broiler pan.
Line the bottom with foil for an easy clean up!
- Set the oven to 350 degrees.
Feeds 4 - 5
- Remove the gills.
- With a melon baller, scrape out the stem and some of the flesh of the mushroom cap. The idea is to try and make a bowl out of it. Set the flesh and stems aside.
- Then, place the turkey, chopped veggies, and scraped out mushroom pieces in a mixing bowl.
- Add Spicy Mustard to coat the top of the pile. There's no real measurement, just go for it... if you have to have a measurement, it's probably about 1/2 cup.
- Then add all the spices.
- Once thoroughly mixed, take a handful and roll into balls, about 3" in diameter - or, enough to fill the mushroom caps. Set them aside on the wax paper.
- Alright, you had your fun! Now wash your hands & spray the broiler pan & mushrooms lightly with Olive Oil
- Take a ball of the turkey meat mix, and stuff lightly into each mushroom cap. Gentle - the caps can break.
- Now place the mushroom, cap side down, over the slits of the broiler pan (this helps the drippings fall into the pan below).
- Heat at 350 degrees for 25-30 minutes.
Test: The mushrooms are done if the center of the balls have lost the pink hue of the turkey meat. The tops will appear slightly brown, and the peppers will be tender. For some garnish, a light dot of brown mustard and a dusting of paprika is very pretty. But they don't need that to taste great. Enoy!
This is one of my favorite things to cook. They're pretty easy, and since it's a pop-in-the-oven fare, I can do a few other tasks while they cook. Plus, I can also premake them and have them in the fridge, ready to go to the oven when I get home from work! No standing over a stove with these beauties!
For variety, I have also used lean ground beef. When substituting beef, I like a ketchup instead of the mustard, so it's almost more of a meat loaf. Since red meat also has more drain-off, I will also cut a few slits in the cap of the mushroom, so that the drippings can escape while cooking.