Monday, February 3, 2014

Portobello Mushroom Turkey Melt


Last week I made that 20lbs turkey and I had an abundance of leftovers, so instead of letting that meat go to waste, i decided to meal plan lunches and dinners for the next week. This definitely came in handy today with my two sick babies. I made the kids some homemade turkey noodle soup and the melts for Jack and I!

Since Jack doesn't like mushrooms or celery, I omitted on his and used a sandwich thin for the melt.

Ingredients:
4 Portobello mushrooms, stemmed, gills removed
2 tablespoons olive oil
10 oz. turkey breast, cooked and chopped
1 celery stalk, finely chopped
1/2 cup finely chopped fresh flat-leaf parsley
2 tablespoons fresh lemon juice
Salt and pepper
4 thin slices Swiss cheese
4 slices tomato 

Instructions:
Preheat the broiler. Using a spoon, remove the gills from the mushrooms by gently scooping them out. Brush the mushrooms with 1 tablespoon oil. Transfer to a rimmed baking sheet and broil, turning once until softened and cooked through, about 10 minutes.

While the mushrooms are cooking, in a bowl, combine turkey, celery, parsley, lemon juice, 1/2 teaspoon salt, 1/4 teaspoon pepper and remaining tablespoon oil.

Remove the mushrooms from the oven. Divide turkey mixture among mushrooms, and spread evenly in caps. Top each with a slice of cheese, and broil until cheese melts, about 2 minutes. Top each mushroom with a tomato slice and 2 tablespoons greens, and serve immediately.