Recipes, SCD, follow my journey!
With your leftover meat mixture from your turkey meatballs (click for recipe), you can also make this fun recipe! Just make sure you’re not trying too many new things at once (It’s best to do one new food for 2-4 days in a row, each!).
2 Portobello Mushrooms
Leftover meat mixture from turkey or ground beef meatballs
The most difficult/time consuming part of this recipe is preparing the Portobello. Do not rinse under the sink, but dip in a bowl of water and use a paper towel to clean. Next, peel off the outer-most layer of the mushroom (the brown part) and you should be left with a white, fibrous (naked-looking) mushroom! Now, using a spoon, turn the mushroom over and scrape off all the dark brown, “gills” of the mushroom. Cut off the stem. Wipe the mushroom again. Now your mushroom is ready!
I usually put my leftover meats in a ziplock bag, so you can cut off one corner of the bag and squeeze the meat right into the mushroom. Grease the bottom of the pan, and bake at 400 degrees F for about 30 minutes, and it should be done.