Sunday, May 16, 2010

Portabellas Florentine Share Tags: entree This is a delicious twist on stuffed mushrooms that is hearty enough to be served as a main dish and elegant enough to serve for company or a special occasion. Prep time: 15 minutes | Cook time: 30 minutes | Total time: 45 minutes | Servings: 6 1 1/2 pound(s) of lean ground turkey
1 tsp. of extra virgin olive oil
6 medium portabella mushroom caps
1/2 cup(s) of fresh green onion, chopped
2 cloves fresh garlic, pressed
1/4 tsp. of cayenne pepper
1/2 tsp. of salt
8 ounce(s) of 1/3 less fat Philadelphia Cream Cheese, at room temperature
10 ounce(s) of frozen chopped spinach, thawed and drained
1 pinch of fresh ground black pepper to taste
Heat a large saute pan over medium high heat, pour in olive oil.
Add ground turkey and cook, breaking into pieces with your spatula as it browns.
While meat is cooking carefully remove stems and gills from your portabella caps. Place them on a baking sheet. Preheat oven to 350.
When the meat is cooked through turn off the burner and add green onion to the pan, mix thoroughly.
Add pressed garlic, cayenne pepper, salt, and stir.
Add 1/3 less fat Philadelphia Cream Cheese to the meat and stir to combine.
Fold in the thawed and drained chopped spinach. Stir until everything is mixed evenly.
With a small spoon divide the turkey mixture between the 6 prepared mushroom caps. Place the filled mushrooms back on the baking pan. Top with a little fresh ground black pepper if desired.
Place pan in the 350 degree oven and bake about 30 minutes until golden brown.
Serve with pasta- I used 1 lb bowtie pasta tossed with 2 oz of reduced fat Philadelphia Cream Cheese and seasoning salt.