Turkey Cacciatore Burgers on Portobello Buns
- Ready In:
- 40mins
- Ingredients:
- 20
- Serves:
-
4
ingredients
- 604.63 g ground turkey breast
- salt and pepper
- 6 cremini mushrooms, finely chopped
- 1 red bell pepper, seeded and chopped
- 1 yellow onion, finely chopped
- 2 garlic cloves, minced
- 44.37 ml tomato paste
- 14.79 ml Worcestershire sauce
- 4.92 ml crushed red pepper flakes
- 118.29 ml grated parmesan cheese
- 59.14 ml chopped cilantro
- extra virgin olive oil, for drizzling
- 4 large portabella mushroom caps, stems removed
- coarse salt
- black pepper
- 473.18 ml chopped fresh spinach leaves
- 226.79 g fresh mozzarella cheese or 226.79 g fresh smoked mozzarella cheese, thinly sliced
- sliced red onion
- sliced yellow tomatoes
- sliced plum tomato
directions
- 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 cilantro. Score and form meat into 4 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 a burger and 1/2 cup chopped spinach and a slice of 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.
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RECIPE SUBMITTED BY
katie in the UP
Negaunee, 0