Turkey Portobello Pasta Recipes

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TURKEY-STUFFED PORTABELLA MUSHROOMS



Turkey-Stuffed Portabella Mushrooms image

Make and share this Turkey-Stuffed Portabella Mushrooms recipe from Food.com.

Provided by Mary Jenny

Categories     Vegetable

Time 55m

Yield 4-8 serving(s)

Number Of Ingredients 11

8 large portabella mushrooms
2 tablespoons olive oil
1 large onion, finely chopped
2 -3 large garlic cloves, minced
1 teaspoon paprika
1 lb extra lean turkey, minced with seasoning
1 cup finely chopped dried tomatoe, divided
1/2 cup grated parmesan cheese
fresh ground black pepper
salt (optional)
4 ounces gruyere, thinly sliced

Steps:

  • Preheat the grill to 350°F Line two grill-proof pans with aluminum foil.
  • Remove the stems from the mushroom caps and finely chop the stems. Place the caps in a single layer on the foil-lined pans, gill-side up. Cook the mushrooms on the hot grill with the lid closed for 10-15 minutes or until the caps begin to soften.
  • Meanwhile, heat the oil in a large skillet over medium heat. Sauté the onion until it begins to soften, about 3 minutes. Add the chopped mushroom stems and cook 2 minutes. Add the garlic and paprika, and cook 1 minute. Add the turkey and cook until it's no longer pink, about 3 minutes. Remove from heat. Stir in 3/4 cup chopped dried tomatoes. Add the Parmesan and a grind or two of freshly ground black pepper, mixing until well blended. Add salt, if needed.
  • Stuff the mushroom caps generously with the filling, and top with a thin slice of Gruyère. Return the mushrooms to the grill. Close the cover and cook for 10 to 15 minutes or until the cheese has melted and the mushrooms are tender. Sprinkle with remaining dried tomatoes. Serve immediately.

Nutrition Facts : Calories 504.2, Fat 29.8, SaturatedFat 11.2, Cholesterol 119.6, Sodium 661.2, Carbohydrate 19.1, Fiber 4.7, Sugar 11.2, Protein 42.6

PORTOBELLO TURKEY PASTA BAKE



Portobello Turkey Pasta Bake image

This recipe is from Taste of Home. The original used turkey which would be very good. I made a few changes and skipped the turkey. It is a very good meatless option. Very hearty and comforting... I plan to use left over turkey and make it that way after Thanksgiving! We loved it without the turkey. Just add a salad and...

Provided by mary Armstrong

Categories     Other Main Dishes

Time 40m

Number Of Ingredients 13

3 c uncooked pasta, i used penne
3 large portobello mushrooms
1 Tbsp olive oil
1 Tbsp butter
1 tsp garlic, minced
3 Tbsp all purpose flour
1 1/2 c 2 % milk
1/2 c half and half
3/4 tsp salt
1/4 tsp pepper
1 c shredded mozzarella cheese, divided
2 Tbsp grated parmesean cheese
2 c cubed cooked turkey, skip if you want meatless

Steps:

  • 1. Cook pasta according to directions. With a spoon, scrape and remove gills of mushroms; slice caps.
  • 2. In a large skillet heat oil and butter over medium-high heat. Add sliced mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually add milk and half and half. Bring to a boil; cook and stir for 2 minutes or until thickened. If using turkey stir in now, with salt and pepper; heat through.
  • 3. Drain pasta; add to turkey mixture and toss to coat. Stir in 3/4 cup mozzarella cheese.
  • 4. Put in a greased 8 or 9 inch baking dish. Sprinkle with parmesean and remaining mozzarella cheese. Bake, uncovered, at 350 degrees for 20-25 minutes or until cheese is melted. Let stand 5 minutes and serve.

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