Portabello stuffed mushrooms

Portabello mushrooms have a lot of flavor and are perfect for stuffing.  I stuff them with all sorts of ingredients; this particular recipe just happens to be a good, healthy one that everyone in the family will eat.  It is an easy recipe and another way to use ground turkey.  Enjoy!

Yields: 4 - 6 servings


4-6 medium sized portabello mushrooms
1 c. chopped salted and sweated eggplant ( chop the eggplant and salt on both sides, it cooks better when sweated for a few minutes)
1/2 c. chopped green pepper
1/2 c. chopped onion
1/2 c. chopped roasted red pepper
3 T. minced garlic
1/2 c. cooked brown rice
1/2 lb. ground turkey cooked
1/2 c. parmegiano cheese
1/2 c. grated mozzerella cheese
1 t. italian seasoning
salt and pepper to taste

Marinara sauce:
( see recipe in blog or use your favorite jar of marinara)

In medium saute pan, cook ground turkey, salt and pepper to taste.  Remove and set aside when cooked.  In the same pan, saute in olive oil the onion, pepper, red pepper, eggplant and garlic, s and p to taste.  Mix the turkey and the cooked rice in when all the vegetables are cooked to your taste.  Add the marinara sauce, the parmegiano cheese and combine well.  Put the ingredients into cleaned and gutted portabello mushrooms.  ( when I say gutted, I mean you removed the inside parts of the mushroom ).  Once all ingredients are stuffed into the mushroom top with mozzerella cheese and bake on 350 degrees for 15 minutes.  Enjoy!