Stuffed Portobello Mushrooms with Turkey
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 2 h. 45 min.
Ready in
Calories:
773
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 773 cal. | (37 %) | ||
| Protein | 75 g | (77 %) | ||
| Fat | 49 g | (42 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.9 μg | (15 %) | ||
| Vitamin E | 10.2 mg | (85 %) | ||
| Vitamin K | 34.9 μg | (58 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 1.3 mg | (118 %) | ||
| Niacin | 43.9 mg | (366 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 92 μg | (31 %) | ||
| Pantothenic acid | 4.5 mg | (75 %) | ||
| Biotin | 46.7 μg | (104 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 1,426 mg | (36 %) | ||
| Calcium | 371 mg | (37 %) | ||
| Magnesium | 96 mg | (32 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 125 μg | (63 %) | ||
| Zinc | 5.9 mg | (74 %) | ||
| Saturated fatty acids | 22.2 g | |||
| Uric acid | 346 mg | |||
| Cholesterol | 171 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- ½ cup soy sauce
- ¼ cup sunflower oil
- 2 tsps sugar
- 1 tsp freshly grated ginger
- 1 tsp ground Mustard
- 2 cloves garlic cloves (minced)
- ¼ cup scallions (chopped)
- 6 turkey breasts (3/4-1 inch thick)
- 6 Portobello Mushroom (stems removed)
- 3 cups Feta
- 1 Red onion (chopped)
- ¾ cup black Olives (sliced)
- salt (to taste)
- peppers (to taste)
- ¼ cup olive oil
- fresh Chives (for garnish)
Preparation
Kitchen utensils
1 Small pot, 1 Springform pan (24 cm Ø), 2 Bowls, 1 Teaspoon, 1 Fine grater, 1 Hand mixer, 1 Parchment paper, 1 Freezer bag, 1 Citrus juicer, 1 Oven rack, 1 Meat mallet oder Nudelholz
Preparation steps
1.
Combine soy sauce, oil, sugar, ginger, ground mustard, garlic and green onions; mix well. Pour over cutlets, turning to coat both sides. Marinate in refrigerator for at least 2 hours, turning occasionally.
2.
Preheat an outdoor grill for high heat, and lightly oil grate.
3.
Meanwhile, in a medium sized bowl, mix cheese with red onion and olives. Season with salt and pepper. Top mushrooms with cheese mixture. Drizzle with olive oil.
4.
Remove turkey from marinade and grill 8-10 minutes per side. Baste turkey with remaining marinade.
5.
Place mushrooms (cheese side up) onto the prepared grill. Grill until cheese has melted, and mushrooms are tender. Transfer mushrooms to a serving plate. Garnish with chives.
6.
Serve cutlets with stuffed mushrooms.
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