Stuffed Portobello Mushrooms With Goat Cheese, Spinach, & Turkey

These stuffed mushrooms are delicious, plus super healthy for you! It has a decent amount of steps but I promise, it's well worth it. I served mine over a bed of spinach but it would also go well with a salad or some veggies. 

What You Need
1 28 oz. can of tomato sauce 
2 TBS olive oil
2 shallots, finely sliced & separated
6 oz. baby spinach
1/2 lb ground turkey 
Italian seasoning
2 TBS unsalted butter
1/2 cup Panko breadcrumbs 
1 garlic clove
8 large portobello mushrooms 
4 oz. goat cheese log, sliced into 1/4" slices

1. For the mushrooms, preheat oven to 425° and line a rimmed baking sheet with parchment paper and a wire rack. De-stalk the mushrooms and drizzle with 1 TBS olive oil. Season with salt and pepper. Cook mushrooms for 3-5 minutes and then set aside.
2. Brown the turkey on stove and season with desired amount of Italian seasoning. Set aside.
3. For the spinach, Heat 1 TBS olive oil on the stove over medium heat. Add 1 shallot and sauté until translucent and soft. Add spinach and sauté  until wilted. Season with salt and pepper.
4. To make the breadcrumb topping, melt 2 TBS unsalted butter over medium heat. Once melted, add 1 shallot and cook for 30 seconds. Add the Panko crumbs and garlic and cook for 3-4 minutes, or slightly brown. Make sure to constantly stir so they don't burn. 
5. Bread the goat cheese slices with the breadcrumb mixture.
6. To assemble the mushrooms, make sure they are still on the wire rack in the pan, top with a large spoonful of tomato sauce. Next, top with the wilted spinach and cooked turkey. Then, top with a slice of breaded goat cheese and sprinkle with remaining breadcrumbs. 
7. Bake for an additional 10-15 minutes or until goat cheese has softened and breadcrumbs are a golden brown. 
8. Enjoy! 

{Modified recipe from Blogging Over Thyme}

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