Prep 15 mins
Cook 25 mins
Recipe courtesy Rachael Ray - 30 Minute Meals
- 1 1⁄3 lbs ground turkey breast, the average weight of 1 package
- salt and pepper
- 6 cremini mushrooms, stems removed and finely chopped (baby portobellos)
- 1⁄2 red bell pepper, seeded and chopped
- 1⁄2 yellow onion, finely chopped
- 2 garlic cloves, smashed away from skin and finely chopped
- 3 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon crushed red pepper flakes
- 1⁄2 cup grated parmigiano-reggiano cheese or 1⁄2 cup romano cheese
- 1⁄2 cup flat leaf parsley, chopped
- 1 1⁄2 tablespoons extra virgin olive oil, for drizzling
- 4 large portabella mushroom caps, stems removed
- coarse salt and black pepper
- 2 cups spinach leaves, coarsely chopped
- 1⁄2 lb fresh smoked mozzarella cheese, thinly sliced
- 1⁄2 red onion, sliced
- 1 yellow tomatoes, sliced
- 1 plum tomato, sliced
- Preheat oven to 450 degrees F.
- Heat a large nonstick skillet over medium-high heat.
- Combine meat with salt and pepper, chopped crimini mushrooms, chopped bell pepper, chopped onion, garlic, tomato paste, Worcestershire, crushed red pepper flakes, cheese and parsley.
- Score and form meat into 6 large patties, 1 inch thick.
- Drizzle extra-virgin olive oil on top the patties then fry 5 or 6 minutes on each side in a hot skillet.
- Place portobello caps on a small baking sheet gill side up and drizzle extra-virgin olive oil on them.
- Roast the caps 12 minutes.
- Remove them from the oven and season them with salt and pepper.
- Turn oven off.
- Top each cap with about 1/2 cup arugula and a burger.
- Cap burger with mozzarella and place back in still-warm oven.
- Melt the cheese 1 minute.
- Transfer burgers on "bun" bottoms to plates.
- Top with onions and tomatoes and serve.