Tuesday, November 16, 2010

Mushroom Lover Anyone??

A few months ago my sister alerted me to this recipe for stuffed portabella mushrooms.  There was only one problem...it called for shrimp or crabmeat.  I love shrimp.  I love crabmeat.  I love portabella mushrooms.  So what is the problem?  My husband.  Or the potential for his throat swelling shut if I stuff anything with shrimp and/or crabmeat.

I decided to give the recipe a try using ground turkey, because I had been wanting to make a recipe using portabella mushrooms for quite some time.

You can find Philip Barmer's original recipe here, but here is my adapted version.

The ingredient list:
  • 1/8 cup olive oil
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped onion
  • 1/8 cup mayonnaise
  • 1/8 cup basil (I use basil out of the jar, because I don't grow my own herbs and the fresh are too easily wasted at my house.)
  • 1/4 tsp. cayenne pepper
  • 1/2 tsp. minced garlic
  • 1/4 tsp. rosemary
  • dash of salt and pepper
  • 1/3 cup bread crumbs
  • 4 large portabella mushrooms
  • approx. 1 lb. ground turkey

Preheat oven to 350 degrees.  Heat olive oil in large skillet.  Stir in garlic, rosemary, and onion.  Saute until onion is tender.  Add ground turkey to mixture and brown.  Remove from heat and stir in bread crumbs. Parmesan cheese, mayonnaise, cayenne pepper, salt and pepper--mixing well.

Clean mushrooms by rinsing the caps with water and drying with a soft cloth.  Place mushrooms stem side up on a greased pan that is 1/2 to 1 inch deep.

Begin stuffing the mushrooms with the turkey mixture, pressing gently to compact.  Bake 30 minutes.

If you love mushrooms, you will love this dish.  One of Sam's co-workers made the original recipe and said it was excellent.  

If you try it, come back and let me know what you think.


Nate and Molly said...

Yum! I will have to either go with shrimp or ground beef since we don't like ground turkey, so I'll let you know how it turns out! :)

Laura said...

this looks super yummy and even decently healthy!! i'm def going to try it after we get back from KY!!

Craig said...


My comments won't always be this long - I promise - but it's my first time here.

I'm glad you recommended this site :)

And "Samber" – that's kinda awesome. You guys look great.

But I have to say – mushrooms – mushROOMS – you might have to go back to my blog and read in my about page – the 100’s list about me that I did because I stole the idea from Pensieve (Robin Dance) – check # 26 and 27 – Mushrooms are an adult vegetable. Then, Oh my, shrimp - can’t eat them. 1, feel sorry for them – 2. I was one growing up 3. they look at you when you eat them – and crabs – ichhhh sorry nothing personal – not big into the things that crawl on the bottom of the ocean – and they’re mean – crabs – really. But I kept reading anyway - and then a turn for the better – turkey – turkey is good. Love me some turkey – but then those pictures of the mushrooms – big - scary - mushrooms - sorry – nothing personal again – could I maybe substitute some kind of bready thing for the mushrooms and make like a pita?

Anyway – someone’s a photographer – I can tell. My idea of cooking is spaghettios. But if you tell me I can substitute a bready thing – and tell me how to do it – I will try to cook this with my own two hands.

Now for the about me stuff:

Ohhhhhhh University of Kentucky – my sister was a cheerleader for Louisville – I might not be able to talk to you – wait I’ll call her ….

Ok it’s fine – no big - married Derby Day – yup they said at Louisville that Kentucky breeds two things – championship cheerleaders – and horses. Check.

And “ My life is much better because my sister is in it.” – me too! – she’s the apple of my eye. Love that girl.

Ok - finally - I have to expand my boundaries. This means cooking like a real adult probably – could be good for me. So please let me know.

I'm really glad I read you - hope you don't mind if I come back.

God Bless Samber and little samber

Margaret Almon said...

My husband is coming upon his most feared holiday--Thanksgiving--since he is allergic to turkey!!

Us said...

We tend to have "meatless mondays" in our house and often make some sort of portabello stuff mushroom. I'll definitely try this one...and I'll use the shrimp. If you like tomatoes, try making a bruchetta to top broiled portabellos. Delicious!!!