Turkey Cacciatore Burgers On Portobello Buns

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 1/3 lbs ground turkey breast
• salt and pepper
• 6 cremini mushrooms, finely chopped
• 1/2 red bell pepper, seeded and chopped
• 1/2 yellow onion, finely chopped
• 2 garlic cloves, minced
• 3 tablespoons tomato paste
• 1 tablespoon worcestershire sauce
• 1 teaspoon crushed red pepper flakes
• 1/2 cup grated parmesan cheese
• 1/4 cup chopped cilantro
• extra virgin olive oil, for drizzling
• 4 large portabella mushroom caps, stems removed
• coarse salt
• black pepper
• 2 cups chopped fresh spinach leaves
• 1/2 lb fresh mozzarella cheese or 1/2 lb fresh smoked mozzarella cheese, thinly sliced
• sliced red onion
• sliced yellow tomatoes
• sliced plum tomato

Recipe

• 1 preheat oven to 450 degrees f. heat a large nonstick skillet over medium-high heat.
• 2 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.
• 3 place portobello caps on a small baking sheet gill side up and drizzle extra-virgin olive oil on them.
• 4 roast the caps 12 minutes.
• 5 remove them from the oven and season them with salt and pepper.
• 6 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.