Turkey Cacciatore Burgers on Portobello Buns
Savor the bold, Italian-inspired flavors of Turkey Cacciatore Burgers on Portobello Buns—an innovative, low-carb twist on a classic favorite! These juicy ground turkey patties are infused with the rich flavors of red bell peppers, garlic, and crushed Italian tomatoes, perfectly seasoned with fresh parsley and Italian herbs. Topped with melted mozzarella and nestled between tender, oven-roasted Portobello mushroom caps brushed with olive oil and balsamic vinegar, these burgers are a wholesome, gluten-free alternative to traditional buns. Finished with fragrant basil leaves, this dish is as nutritious as it is delicious. Ready in just 45 minutes, it's perfect for an easy weeknight dinner or a healthier cookout option. Experience the ultimate comfort food makeover with this keto-friendly recipe!
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Recipe Information
Ingredients
- 1 lb Ground turkey
- 0.5 cup Red bell pepper, diced
- 0.5 cup Onion, finely chopped
- 2 cloves Garlic, minced
- 0.5 cup Crushed Italian tomatoes (canned)
- 2 tbsp Fresh parsley, chopped
- 1 tsp Italian seasoning
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tbsp Olive oil
- 8 pieces Large Portobello mushroom caps
- 1 tbsp Balsamic vinegar
- 0.5 cup Shredded mozzarella cheese
- 8 leaves Fresh basil leaves
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Gently wipe the Portobello mushroom caps with a damp paper towel to clean them. Remove the stems and scrape out the gills with a spoon. Place the mushrooms gill-side up on the prepared baking sheet.
Drizzle the mushroom caps with olive oil and balsamic vinegar. Sprinkle with a pinch of salt and black pepper. Roast in the oven for 15-20 minutes, or until tender. Remove from the oven and set aside to cool slightly.
In a large mixing bowl, combine ground turkey, diced red bell pepper, chopped onion, minced garlic, crushed Italian tomatoes, parsley, Italian seasoning, salt, and black pepper. Mix thoroughly but gently to avoid overworking the meat.
Divide the turkey mixture into four equal portions and shape each into a patty about 1 inch thick.
Heat a large skillet or grill pan over medium heat with a drizzle of olive oil. Cook the turkey patties for 5-6 minutes per side, or until they are cooked through and reach an internal temperature of 165°F (75°C).
In the last minute of cooking, sprinkle shredded mozzarella cheese on top of each patty and cover the pan to allow the cheese to melt.
Assemble the burgers by placing a turkey patty onto the gill-side of one roasted Portobello mushroom cap. Top with a fresh basil leaf and cover with another mushroom cap to create a 'bun'.
Serve immediately and enjoy your low-carb Turkey Cacciatore Burgers on Portobello Buns!
Nutrition Facts
Calories |
1252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.5 g | 79% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 362 mg | 121% | |
| Sodium | 3280 mg | 143% | |
| Total Carbohydrate | 62.3 g | 23% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 29.3 g | ||
| Protein | 120.4 g | 241% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 541 mg | 42% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 3576 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
