TURKEY CACCIATORE BURGERS ON PORTOBELLO BUNS

This is not your average boring turkey burger...it's moist, flavorful,full of veggies, less fat and less guilt!

1-1/3 pound ground turkey meat
6 crimini mushrooms (stems removed and finely chopped)
1/2 red bell pepper, seeded and chopped
1/2 yellow onion, finely chopped
2 cloves garlic
1 T. Worcestershire sauce
3 T. tomato paste
1/2 cup grated Parmigiano-Reggiano cheese
Handful flat-leafed parsley, chopped
4 large portobello mushrooms, stems removed
Extra virgin olive oil for drizzling
Salt and Pepper
Red pepper flakes
2 cups arugula leaves (optional)
1/2 pound mozzarella (sliced thin)
Sliced red onions and tomatoes


Combine meat with salt, pepper, chopped criminis, bell pepper, onion, garlic, tomato paste, Worcestershire, crushed red pepper flakes. cheese and parsley. Form meat into 4 large patties and drizzle with olive oil. Grill 5 to 6 minutes on each side in hot skillet.

Heat oven to 450 degrees -
Place portobello caps on baking sheet, gill side up and drizzle with olive oil Roast caps for 12 minutes. Remove from oven and season with salt and pepper.

Top each cap with 1/2 cup arugula and burger. Cap burgers with sliced mozzarella, and melt in still warm oven. Finish with sliced onions and tomatoes.

No need for Catsup and mustard on these babies...

Courtesy of Rachael Ray!