I have been quite the blog post slacker. I don't usually post every day but I don't like to go too long before posting something. I have been super busy sewing new totes for my new venture over at Tangerine Totes since the Grand Opening on May 5th. I have had quite a few sales and orders so my nose has been pointed down at my sewing machine for the past couple weeks! Stop by and I LOVE custom orders!!
I have been trying to cook very healthy meals for my family. Low fat, low cholesterol and for me low carb. It isn't easy but ever since I turned 44 or 45 the phrase "I am what I eat" holds true. Even in very small portions if I am not careful I gain quite a bit and it is so hard to take back off. One thing we tried was sausage stuffed portobello mushrooms. We Loved it but it was stuffed with bratwurst .. not exactly fat free. So I made my own variation using ground turkey and bruschetta.
Turkey and Goat Cheese Stuffed Portobellos
4 Large Portobello Mushrooms (cleaned and de-stemed)
1/2 large sweet onion (optional)
1lb ground turkey
1 c Brushetta drained
2.5oz Goat Cheese
1/2 c Mozzarella cheese
Preheat oven to 350
De-stem mushrooms, chop stems and set aside
Wipethe outside of the mushroom caps with olive oil and place on a foil lined baking sheet
Brown the ground turkey in a skillet with onion, when almost completely cooked add the bruschetta and chopped stems until heated.
Drain liquid from turkey mixture and place in a bowl. Add goat cheese and mix
Spoon mixture onto the mushroom caps
Top with mozzarella cheese
Bake for 25 minutes.
Serve with steamed broccoli, asparagus or green beans. So Yummy!
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