Stuffed Portabello Mushrooms
4 large portabello caps, washed, stemmed & gills scraped out
1 to 1-1/3 lb ground turkey
2 Tablespoons A1 sauce
2 Tablespoons Worcestershire sauce
2 teaspoons seasoning salt
8 oz pkg fat free cream cheese (room temp or nuke briefly)
10 oz pkg frozen chopped spinach thawed & pressed dry
Heat oven to 400F. Put cleaned caps in a sprayed baking dish.
Cook the ground turkey, drain meat. Remove from heat. Add sauces & seasoning salt. Crumble spinach into pan. Stir in cream cheese.
Stuff caps. Bake 20 minutes, remove from oven. Sprinkle some grated parmesan on top, bake an additional 5 minutes.
It’s a keeper! I taste tested this on my family and my brother said it tasted like Hamburger Helper. And yes, that is a compliment. The A-1 and the Worchester sauce give the flavor a nice biting taste and I love the combo of the meat and cream cheese. Recently I’ve also discovered how much I love spinach, which I would never have believed a year ago. It’s featured prominently in three of my favorite recipes.
The portabello mushroom caps are a bit expensive, but you could easily just make the filling and serve it on lettuce or in a whole wheat tortilla or something else cheaper than overpriced fungus. Or you could move to Germany and roam the hills for mushrooms on your own. Maybe get a pig to sniff them out for you and call her Betsy. Marry a strapping German lad you met at Oktoberfest. Or is that for truffles? I don’t know my fungi from my feet.