Description
Learn how to make delicious Turkey And Cranberry Stuffed Portobello Caps with this easy recipe. Perfect for a tasty and filling meal!
Ingredients
- 1 tablespoon olive oil (15 ml)
- 4 large portobello mushroom caps
- 1 pound ground beef (450 g)
- 1/2 cup dried cranberries (75 g)
- 1/2 cup chopped walnuts (60 g)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon (5 ml) dried thyme
- 1 teaspoon (5 ml) dried sage
- 1/2 teaspoon (3 ml) salt
- 1/4 teaspoon (1 ml) black pepper
- 1/2 cup shredded cheddar cheese (60 g)
- 1/4 cup beef broth (60 ml)
Instructions
- Preheat the oven to 375°F (190°C).
- Clean the portobello mushroom caps with a damp cloth and remove the stems.
- Brush the mushroom caps with olive oil on both sides.
- Place the mushroom caps, gill side up, on a baking sheet.
- Heat a large skillet over medium heat and add the remaining olive oil.
- Add the chopped onion to the skillet and sauté until translucent.
- Stir in the minced garlic and cook for another 1 minute.
- Add the ground turkey to the skillet and cook until browned, breaking it up with a spoon.
- Mix in the dried cranberries, chopped walnuts, dried thyme, dried sage, salt, and black pepper.
- Pour the chicken broth into the skillet and stir well to combine.
- Allow the mixture to cook for 2-3 minutes to blend flavors and reduce slightly.
- Remove the skillet from heat and let the mixture cool slightly.
- Spoon the turkey mixture evenly into each portobello cap.
- Sprinkle shredded mozzarella cheese over the stuffed mushrooms.
- Bake in the preheated oven for 20-25 minutes until mushrooms are tender and cheese is melted.
- Remove from the oven and let cool for a few minutes before serving.
Notes
- For a healthier twist, swap ground turkey for ground beef.
- Customize the filling with your favorite herbs or spices.
- For a vegetarian option, skip the beef and double the cranberries and walnuts.