- 1 tablespoon extra-virgin olive oil
- 1 sweet onion, thinly sliced lengthwise
- 2 teaspoons cider vinegar
- 3/4 teaspoon ground sage
- 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 (see Tip)
- 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 knead 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.
- Serving: Per serving
- Calories: 283
- Carbohydrates: 9g
- Fat: 15g
- Protein: 28g
- Dietary Fiber: 2g
- Saturated Fat: 5g
- Monounsaturated Fat: 4g
- Cholesterol: 81mg
- Potassium: 570mg
- Sodium: 530mg
- Exchanges: 1 vegetable, 3 1/2 lean meat, 1 fat
- Carbohydrate Servings: 1/2