Since I didn’t have any salmon on hand, I did have some ground turkey to use for dinner. Combining the pastrami spice mixture and ground turkey was truly an experiment that turned out to be delicious! I decided to use this spiced ground turkey and stuffed some large portabello mushrooms and voila… dinner is served. I accompanied my stuff mushrooms with roasted asparagus and tomatoes.
2 large portabello mushrooms
8 oz. ground turkey
garlic, minced
onion, finely chopped
1 tablespoon dark brown sugar
1 teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon ground ginger
1 teaspoon ground coriander
1 teaspoon coarsely ground black pepper
1/4 to 1/2 teaspoon ground allspice
cooking spray for browning turkey
2 green onions, sliced
1/4 cup feta cheese (I used fat free)
Remove stems from mushrooms and gently brush off any debris.
In a large bowl, combine garlic, onion, sugar, and the spices and mix thoroughly.
In a saute pan, brown seasoned turkey.
Once browned, remove from heat and toss in cheese and green onions.
Preheat oven to 375 degrees.
Place mushrooms gill side up and top with the turkey/feta/onion mixture.
Bake stuffed mushrooms in preheated oven for 15-20 minutes.
*I’m also submitting this to the “Go Ahead, Honey – It’s Gluten-Free” blog event started way back in the wintry depths of February by Naomi of Straight into Bed Cake-Free and Dried. This month, Rachel of The Crispy Cook is hosting and the focus is seasonal veggies. Be sure to check out Rachel’s site in early September for the round up!*
What a great entry, Joelen, thanks for participating! And I always love roasted asparagus. You and your husband certainly eat like royalty thanks to your culinary adventures!
-Rachel
Looks great.
What a great idea! Sort of like a turkey burger and a portabella burger all in one, and a great low carb meal too. I’ll have to play around with this one!
I’m going to have to try this. Even better b/c it’s dinner for 2.
Oooh that mixture of spices sounds really delicious! Don’t ever let the greek girl see you using fat free feta again though. Mmkay? 🙂
wow you took ground turkey and made it gourmet. Sounds sooo good. I will be trying it out soon.
Making ahead is a good idea – there is plenty of room in the deep freeze downstairs.
What is the difference in dark & light brown sugar?
This looks wonderful! I love the combination of flavors you used.
This looks so tempting Joelen! I’ll have to remember the pastrami spice mixture the next time I buy ground turkey.
That is a really creative combination of spices. I think your choice to pair it with the turkey was great, seems like a more perfect match.
What a beautiful, COLORFUL blog! I just clicked over from Leftover Queen’s. So glad to have been able to discover you!
I love all those spices together…
And, as I can’t get ground turkey but salmon is cheap – I’ll try it on the salmon ;-))
I always drool when I think of stuffed mushroom! Too bad we don’t have portabello here.
What a wonderful and creative use of spices. This is another must-try ASAP recipe!:)
Sounds like a really good spice mix you got there. I already know I’m going to like this.
Thank you for such a beautiful entry in the Go Ahead, Honey, It’s Gluten Free Seasonal Vegetables event. I have just posted the roundup.