My sister asked me the other day to help her try and eat healthier. I have been determined to show her you can eat deliciously while still making it good for your body.
She is a snacker, and I mean carb snacks. So my first plan of action has been to show her how to pack a ton of vegetables in a dish that doesn’t have a grain. The catch it, it has to be filling enough to satisfy you. This is one of those dishes.
1 package big whole mushrooms (about 14)
a little over 1/2 a pound ground turkey, italian seasoned (if you can’t find seasoned meat, do the seasoning yourself)
1 half red onion, diced
2 stalks celery, chopped fine
1 large tomato, diced
3 tsp chopped basil (I use Dorot… I always have it in my freezer)
3 cloves garlic, minced
4 ounces goat cheese
1/2 cup chicken stock
salt and pepper to taste
Start by placing a few drizzles of olive oil into a pan. Add the diced onions and turkey. Get them cooking!
Dice up your tomato and celery and toss them in the pan.
Once the veggies have begun to cook down, add the basil and garlic.
Let everything simmer together as you prepare the mushrooms. Take out the stems and set them aside.
Once the meat is done, take it off the heat and let it just sit for a second. The mushrooms need their base.
Take out your baking dish. Place 1/2 cup chicken stock in the bottom to help steam the mushrooms.
Place a layer of goat cheese inside each mushroom. If you have any extra cheese, eat it. You know you want to.
Pile the mushrooms high with the meat mixture and place in the baking dish.
Bake at 325 for 20 minutes, with the pan covered in foil. After 20 minutes, remove the foil and bake for another 10.
The mushrooms will come out delicious and golden, with the meat slightly browned and the cheese melty. YUM.
Tonight’s dinner was placed next to a pear, arugula, and cucumber salad with a blueberry vinaigrette. No carbs needed, filling, insanely delicious!