Stuffed Portobello mushrooms are delicious, healthy and deeply satisfying. This dish has rich flavors and the addition of fresh, fragrant herbs balances the dish perfectly.
Yield:6 large mushrooms 1x
16 oz of Ground Organic Turkey
4–6 Medium Portobello Mushroom Caps
2 Large or 1 Jumbo Zucchini
1 Small Yellow Onion, optional
1/2 C Chopped Parsley
3–4 TB of Chopped Tarragon
1/4–1/2 tsp of Red Pepper Flakes
4 Garlic Cloves, minced and divided
1/2 C of freshly grated Parmigiano-Reggiano
1/4 C of freshly grated Parmigiano-Reggiano, for topping
1/4 Toasted Pine Nuts
2–3 TB, Dry White Wine
1 TB Butter-Unsalted
Extra Virgin Olive Oil
Garlic Salt or Kosher Salt & Pepper
Wipe each mushroom cap with a paper towel to remove any dirt, gently pop out the stem and discard. Using a spoon gently hollow out the gills, including the mushroom (reserving all) to create a hollow boat. Be careful not to tear the bottom or sides of the mushroom. The color of the inside of the mushroom will take on a pink hue but not to worry. Using individual cast iron dishes or one large baker, drizzle the bottom lightly with balsamic vinegar.
Chop the reserved mushroom pieces and gills, set aside. Small dice the Zucchini, set aside. Chop the garlic and divide, set aside. Chop the onion, set aside. Chop the parsley and tarragon and set aside.
Preheat the oven to 350° F. Meanwhile drizzle 1-2 TB of olive oil and the butter in a skillet over medium heat, add 2 TB chopped garlic and onions (if using) and saute until the garlic and onions are softened, do not burn. Incorporate the zucchini and continue to cook until softened and lightly browned, continue with the mushrooms, adding a splash of white wine and continue to cook until the vegetables are soft and the wine is evaporated. Season mixture with garlic salt or salt and pepper to taste.
Turn heat off and transfer the mixture to a bowl, set aside. Add more oil to the pan and the remaining garlic to soften. At this point the pan should be hot enough with the heat off. Once the garlic is soft, add the turkey and turn the heat back up to med. Break up the turkey using a spoon and cook until just done, season with garlic salt, pepper and crushed red peppers to taste.
Transfer the turkey to the bowl with the vegetables, add the herbs, 1/2 C of grated Parmigiano-Reggiano and the toasted pine nuts, check your seasoning and mix. Spoon the mixture into each of the prepared mushroom caps. Top each stuffed mushroom with remaining Parmigiano-Reggiano, drizzle with olive oil and transfer to the preheated oven for 20-25 minutes. Remove from the oven, top with fresh, parsley and tarragon.