Turkey-Stuffed Portobello Mushroom Burgers

Published On 17 November, 2011 | Dairy Free, Dinner, Kosher

Food is fuel.  We eat to function, but food is also pleasure.  If food was only fuel, we’d be happy with a bowl of rice and steamed vegetables day in, day out.  Food is fuel, but good food in entertainment.  My wife has been out of town this week, and I have been slowly nursing the Mushroom-Turkey Soup I made on Monday twice a day.  Without a family to cook for, I didn’t entertain at the end of every day, I simply re-fueled.  Last night, a buddy of mine came over to hang out, and I decided it make sure I get one more session out of the grill before winter is really here so I headed to Trader Joes after work and let him guide me towards dinner. Tukey is good, mushrooms are good, and turkey stuffed portobello mushroom burgers came to be.

I know this is my third turkey dish in two weeks but it is a lean meat and if you don’t want to have a vegetable focused diet, it’s certainly a good way to moderate your meat intake.  This portobello mushroom burgers could also be stuffed with something other than turkey if you prefer.

Turkey Stuffed Portobello Mushroom Burgers

If you’re looking for a dinner as simple as opening a jar of pasta sauce and throwing it yesterday’s spaghetti, this is almost as simple.  Here’s what you’ll need to make four burgers: (Note for fellow wight watchers, you can eat this without a bun and hold the Vegan Cheese and it’s just five PointsPlus.  The Daiya Cheese adds two PointsPlus)

  • 1lb Ground Turkey
  • 1 Egg
  • 1/4 cup home-made garlic breadcrumbs
  • 1 Chopped Onion
  • 4 Cloves Chopped Garlic
  • Curry powder
  • Tandoori Masala
  • Turmeric
  • Salt and Pepper to Taste
  • Cholula Hot Sauce (seriously, you want Cholula!)
  • Portobello Mushrooms
  • Daiya Vegan Cheese, Cheddar Style

Dice your onion and garlic and put them in a skillet.  Mix your ground turkey with the seasoning (hold the hot-sauce), breadcrumbs and egg.  Once the onions have started to turn translucent, remove from the heat and allow them to cool for a few minutes, then add to your turkey mixture.  Combine the ingredients and divide in two four equal parts.  Shape with your hands and fill the inside of your portabello mushroom cap.

If you have a grill, place this on indirect heat, I used the bun-warming shelf, with the mushroom faced down.  Cook for ten minutes before flipping and putting them on direct, but low, heat.  Once cooked, flip again and sprinkle with Daiya Vegan Cheese, and leave on the heat until the cheese starts to melt.

To make sure your turkey is fully cooked, a meat thermometer is not a bad idea.  Undercooked poultry is a BAD idea (I’ve been there, it’s not fun).  Turkey burgers should be at least 165 degrees in the middle before you eat them.  Serve on a warmed bun, if you choose, or with a side of your favorite vegetable, and plenty of Cholula Sauce!

Following this influx of Turkey, my wife and I are considering going Vegan for a week following Thanksgiving.  Have you tried a meat free diet?  What’s your favorite vegan dish?

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