Amazing. I mean, the only thing I can think of to say after eating this dish is, A-maz-ing. The texture and the flavors all melded together so perfectly, I couldn’t believe it.
In case you haven’t read the ‘About Me’ section, I hate mushrooms and onions. Hate them. So, I was nervous about cooking this from the get-go. I chose this recipe because K really likes mushrooms, and it is something different from our normal fish & chicken dinners. The cheese also made me nervous. We’ve had some bad experiences with “weird” cheeses, and this one smelled a little foot-ish out of the package. But I prepared it as instructed (no variances since I am pretty much a mushroom novice) and sat down with K to try it out. I cut into the monstrosity, got every part on the fork and took a big bite…and I loved it. K raved about how much he liked it, and how surprised he was at the flavor as well. I could barely taste the ingredients individually, yet there was a subtle hint of every flavor in each bite. Amazing. Did I say that already?
The only changes I will make for next time is to put less turkey in each cap, and to put more onion mixture and cheese on top. I served them with a side salad, and neither one of us could finish our plate because the dish was so filling, we think due to the amount of turkey.
- 1 tablespoon extra-virgin olive oil
- 1 sweet onion, thinly sliced lengthwise
- 2 teaspoons cider vinegar
- 3/4 teaspoon ground sage (I didn’t have this, so I left it out)
- 1/2 teaspoon chopped fresh rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/8 teaspoon ground nutmeg
- 1 pound 93%-lean ground turkey
- 4 medium-large portobello mushroom caps, gills removed
- 1 tablespoon Worcestershire sauce
- 1/2 cup finely shredded fontina cheese
- Position rack in the lowest position; preheat oven to 400°F.
- Cook oil and onion in a large skillet over medium heat, stirring occasionally and reducing heat as necessary to prevent scorching, until softened and starting to turn golden, about 20 minutes. Stir in vinegar.
- Meanwhile, combine sage, rosemary, salt, pepper and nutmeg in a small dish. Place turkey in a medium bowl and sprinkle the spice mixture over it. Gently mix with hands to combine. Form into 4 equal balls. Rub mushroom caps on both sides with Worcestershire. Place one turkey ball in each mushroom cap, patting down to fill the cap. Place on a baking sheet.
- Bake the stuffed mushrooms on the bottom rack until the mushrooms begin to soften, about 20 minutes. Remove from the oven, spread the onion mixture over the filling and top with fontina. Continue baking until the cheese is melted and golden and the turkey is cooked through, about 10 minutes more.