Tonight's recipe was a dish that I created months ago but then completely forgot about. Luckily, I rediscovered it recently and was able to enjoy the dish tonight. This mushroom marvel is actually a combination of a few Rachael Ray recipes with the addition of a few tweaks of my own. The recipe consists of meaty portobello mushrooms that are broiled until tender, and then stuffed with a turkey ragu sauce that tastes as if it's been simmering for hours, thanks to the red wine and fresh herbs (no one has to know how simple and quick it really is to make!).
1/2 tsp. olive oil + more to brush on mushrooms
1/4 lb. extra-lean ground turkey
1/2 small carrot
1 sprig fresh rosemary, finely chopped
1 bay leaf
1 garlic clove, minced
1/4 cup red wine (preferably Chianti)
1 (14.5 oz) can diced tomatoes
2 portobello mushrooms, wiped clean
1. Heat olive oil in a medium nonstick skillet.
2. Add turkey to pan and use a spoon to break into pieces. Saute turkey, stirring occasionally, until cooked through.
3. Grate carrot into pan, then stir in rosemary,bay, and garlic (spritz pan with nonstick spray if it seems dry). Season with salt and pepper Stir until garlic is fragrant, about 30 seconds.
4. Add wine to pan, stir and reduce about a minute. Stir in diced tomatoes.
5. Let the sauce simmer,stirring occasionally., while you prepare the mushrooms. Preheat the broiler and line a small baking sheet with aluminum foil. Spritz with nonstick spray
6. Use a spoon to carefully scrape out the gills of the mushrooms. Drizzle mushrooms with olive oil and season with salt and pepper on both sides..
7. Set mushrooms on baking sheet and place under broiler for 5 minutes.
8. Remove pan from oven and carefully flip mushrooms. Return to oven and broil 4-5 minutes or until tender.
9. To assemble, spoon sauce into mushroom caps (they will be overflowing!).