Our family LOVES mushrooms so this recipe is, of course, a homerun for dinner. This can be prepared the same day as serving or fully prepared and cooked days before serving.
To remove the gills from the large mushrooms, first pop off the stem and then simply scoop the gills off the under side of the mushrooms with a spoon.
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Saucy Turkey-Stuffed Portabellos with Whole Wheat Spaghetti Recipe
6 large Portobello mushroom caps, gills removed
3 Tablespoons olive oil, divided
1 teaspoon salt, 1/2 teaspoon freshly ground pepper
1 1/2 pound ground turkey
1 onion, chopped
1 clove garlic, minced
1 teaspoon dried Italian seasoning
3/4 cup panko breadcrumbs
1 cup Parmesan cheese
24 ounce jar organic marinara sauce
12 ounces uncooked white or whole wheat spaghetti
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Preheat oven to 425 degrees. Arrange mushrooms in a baking pan coated with cooking spray. Brush them with 2 Tablespoons of oil, and sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Bake 8 minutes or just until tender.
Heat remaining olive oil in a large nonstick skillet over medium heat. Cook the onions and garlic until opaque and add the meat. Crumble the meat and cook until it is browned and no longer pink. Stir in Italian seasoning, panko and remaining salt and pepper.
Spoon beef mixture evenly between the mushroom caps. Sprinkle with cheese and spoon the marinara sauce around the mushrooms in the pan. Bake 10 minutes longer or until cheese is melted and stuffing mixture is hot.
Boil 12 cups of water in a sauce pan. Add pasta and cook until tender.
Serve mushrooms over the spaghetti and ENJOY!
Source: Santa Clarita News