- 2 portobello mushrooms
- 150 grs ground turkey
- 1/2 onion finely chopped
- 3 tbsp olive oil
- salt and pepper
- 1/4 cup grated mozzarella cheese
- 2 tbsp finely chopped parsley
- 1/2 cup tomato sauce ( 2 tomatoes, 1 bell pepper, 1 onion, 2 cloves garlic, 1 bay leaf, 3 sprigs thyme)
For the tomato sauce
Cut the tomatoes, onion, and bell pepper in half. Place over a baking sheet with the garlic, bay leave, thyme and drizzle with 2 tbsp olive oil. Roast in the oven at 350 until dark. The tomato peels might even look black; this is fine it actually gives it a nice smoky flavor.
Put everything in a blender and blend until smooth. Set aside.
Preparing the Portobello
With a paring knife or spoon, whatever is easier for you, scoop out the stem of the mushroom and some of its meat to make room for the stuffing. Save what you scoop out for the stuffing by chopping it finely. Set aside.
For the ground turkey
Heat a tbsp of olive oil in a frying or cast iron pan (the last one is my favorite, no toxic residues in your food). Add the chopped onion and sauté for 2 minutes. Add the chopped mushroom, ground turkey, salt and pepper and other spices if you want. Cook for 2 more minutes. Add the tomato sauce, chopped parsley, mix well and turn off the heat. Don’t overcook the meat, you are still going to take this to the oven and you don’t want it to be dry. Set aside.
Place the Portobellos upside down in a baking pan; fill them with the turkey in the tomato sauce. Sprinkle the grated cheese and bake for about 20 minutes in the oven. When you are done, the mushroom should be soft and the cheese completely melted.
Serve with a green salad with asparagus and enjoy.