Stuffed Portobello Mushroom Caps

farcito/stuffed

I will be baking again soon...I promise! Since I have returned home from NY, I have been trying to regroup, get back into the swing of things at work, and maintain a balance. It's not all working smoothly, of course, but I am reajusting. It's hard going back to work after being gone for an extended period! Arg!

But, my plan is to bake this weekend. I want to practice some petit fours, make brownies and an Italian something, and figure out what to make for the Edible Book Festival, an event sponsored by the Literacy Volunteers of Atlanta (LVA) and the Southeast Chapter of the Guild of Book Workers. I may even attempt a different kind of dog biscuit!

In the meantime, I continue to make dinners. The latest? How about some Stuffed Portobello Mushroom Caps with which I was able to use some of the extra Chimichurri I had left over. (The extra will last for about 5 days.)

Stuffed Portobello Mushroom Caps
4 Portobello Mushroom caps, cleaned and stems/gills removed
8 oz. tomato sauce, homemade or purchased
¾ lb. ground turkey
¾ cup sweet onion, finely chopped
½ cup thinly sliced/diced/grated fresh mozzarella
1 tbsp. Italian seasoning
2-3 tbsp. grated Parmesan cheese
1-2 tbsp. extra virgin olive oil, plus some for brushing the ?shrooms
½ tsp. salt
¼ tsp. ground pepper
¼ cup chimichurri sauce
Roma tomato, thin sliced

Preheat the oven to 400° F degrees. Rub the Portobello with extra virgin olive oil and place gill side up on the baking sheet. Bake for 5-7 minutes. Remove from the oven and let cool.

In the meantime, Sauté onion with oil over medium-low heat until onion is soft and transparent (about 4 to 5 minutes). Add ground turkey, salt, pepper, and seasoning and cook until just browned, stirring to break apart. Add tomato sauce and Parmesan cheese and stir to mix and heat. Remove from heat.

Pour off any juices the Portobello. Fill each Portobello meat filling then top with fresh mozzarella. Return to oven for another 10 minutes or so, or until the cheese is melted. Plate. Top with a dollop of chimichurri, a slice of tomato and serve immediately.

Casserole