Stuffed Portobello Mushrooms

So lately, we've been in sort of a food rut. Eating the same things week in, week out. This week we are attempting to break free from that problem. Last night Brian had decided to make stuffed bell peppers. Well that idea got tossed when we saw stuffed portobellos in the prepared case at the grocery store. Same concept, different veggie! What resulted was one of Brian's unique, healthy and yummy concoctions, which I hope to capture here. Definitely worth trying and making me hopeful that we will bust out of this food rut yet! :)

Ingredients:

• 4 large portobello mushroom caps (we got ours at costco)
• Fresh veggies (we used onions, garlic, summer squash, zucchini, bell pepper and the portobello stems)
• 1 can diced tomatos drained (I suppose you could use fresh, but we had none!)
• Extra lean ground turkey (about 1/4 to 1/2 pound)
• Seasoning (we used a new, no salt seasoning blend we found, but just about anything will work, even grill seasonings)
• Shredded cheese (Brian made his without and mine with)

Directions:

Preheat oven to 350 degrees. Prepare the portobellos by removing the stems and placing them in a 9x13" pan filled halfway with luke warm water. Heat two skillets or frying pans with a little bit of olive oil or cooking spray. Add garlic and onions to one pan and saute for a few minutes before beginning to add the other veggies. Our tip is to add the veggies in the order of how long they will take to cook, usually hardest to softest, if that makes any sense! In the other pan, add some garlic and cook the ground turkey. About halfway through cooking, add the seasoning that you're going to use. Once both the veggies and ground turkey are done cooking, mix the two into one skillet and begin stuffing the mushrooms. If desired, sprinkle a little shredded cheese on the tops. Place in oven, uncovered and bake for 30 minutes. Serve immediately and enjoy! :)