Marlene Koch's Grilled Portobello Turkey Stuffed Pizzas
"This book took 2 years to create, we tested every recipe at least 2 to 3 times a week. I thought a lot about indulgent dishes, things like pizzas, pastas, chickens, things families would like. I wanted them to be easy recipes anyone could make in their own kitchen. I had my staff taste test and try to make the recipes themselves. I can confidently say, there is so much work and passion behind each and every recipe."
• 4 Medium portobello mushrooms, 4 to 5 inches in diameter
• ½ teaspoon canola oil
• 8 ounces lean ground turkey
• ¾ cup marinara sauce, jarred
• ½ teaspoon dried oregano
• ½ cup shredded part-skim mozzarella
• 4 slices green bell pepper, cut in ¼-inch rings
Nutrition Information Per Serving: (1 pizza) Calories 180 | Carbohydrate 7g (Sugars 2g) | Total Fat 8g (Sat Fat 3g) | Protein 20g | Fiber 2g | Chol. 60 mg | Sodium 320 mg | Exchanges 2½ Lean Meat, 1 Vegetable, ½ Fat | WW Plus Point Comparison: 5
Preheat a grill to 350°.
Set out 4 (12 x 12 inch) pieces of aluminum foil on the counter.
Remove the mushroom stems by gently snapping them off.
With a tablespoon, gently scrape the gills from the underside of the mushrooms.
Spray the tops of the mushroom caps with cooking spray, and place each cap, sprayed-side down, on a piece of foil.
Heat the oil in a large, nonstick skillet with cooking spray and set over medium-high heat.
Crumble in the turkey and cook, stir often, until starting to brown, about 5-7 minutes.
Stir in the marinara sauce and oregano and cook for 3-5 minutes.
Remove from heat.
Spread ¼ of the meat mixture of each mushroom cap, top each cap with 2 tbsps. mozzarella and a bell pepper ring.
Loosely wrap the foil around the mushroom caps and grill for 10 minutes, or until mushroom is cooked.
Be sure to get your copy of "Eat What You Love Everyday:200 All New Great-Tasting Recipes Low in Sugar, Fat, and Calories." is available at marlenekoch.com.
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