A Rachel Ray Recipe

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Name: Turkey and Portobello Patty Melts
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 1 1/2 pounds Ground turkey; 2 tablespoons fresh chive chopped; 2 tablespoons parsley chopped; 2 tablespoons Dijon mustard; 1 tablespoon Worcestershire sauce; 1 tablespoon Poultry Seasoning; 4 large Portabella Mushrooms sliced 1/4" thick; 1 large Shallot sliced; 2 tablespoons fresh thyme chopped; 1/4 cup dry sherry or marsala; 8 slices Pullman bread or sourdough bread; 8 slices Jarlsberg or Emmentaler cheese; butter softened

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INGREDIENTS

Burgers
1 1/2 pounds Ground turkey
2 tablespoons fresh chive ; chopped
2 tablespoons parsley ; chopped
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 tablespoon Poultry Seasoning
Portobellos
4 large Portabella Mushrooms ; sliced 1/4" thick
1 large Shallot ; sliced
2 tablespoons fresh thyme ; chopped
1/4 cup dry sherry or marsala
8 slices Pullman bread or sourdough bread
8 slices Jarlsberg or Emmentaler cheese
butter softened

Servings

INSTRUCTIONS

Make the turkey burgers: In a bowl, combine turkey, onion, chives, parsley, mustard, Worcestershire and poultry seasoning. Form into 4 thin patties. In a skillet, heat 1 tablespoon EVOO. Add the patties and cook, turning once, for 8-10 minutes.

Make the portobellos: In another skillet, heat the remaining 3 tablespoons EVOO over medium-high heat. Add the mushrooms and brown for 10 minutes. Add the shallot, thyme, salt and pepper; cook to soften, 5-10 minutes. Deglaze with sherry.

Wipe out the skillet and place over medium-high heat. Spread butter on 1 side of each bread slice. Layer each of 4 bread slices, buttered side down, with a cheese slice, a burger, some mushrooms, another cheese slice and another bread slice, buttered side up. Fry the melts in the skillet over medium heat until golden brown.

NOTES

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Turkey and Portobello Patty Melts

Burgers
1 1/2 pounds Ground turkey
2 tablespoons fresh chive chopped
2 tablespoons parsley chopped
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 tablespoon Poultry Seasoning
 Portobellos
4 large Portabella Mushrooms sliced 1/4" thick
1 large Shallot sliced
2 tablespoons fresh thyme chopped
1/4 cup dry sherry or marsala
8 slices Pullman bread or sourdough bread
8 slices Jarlsberg or Emmentaler cheese
 butter softened

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Nutrition

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Serving Size: 1 Serving (317g)
Recipe Makes: 4 Servings

Calories: 271
Calories from Fat: 77 (28%)

Amt Per Serving		% DV

	Total Fat 8.6g	11 %
	Saturated Fat 3.5g	18 %
	Monounsaturated Fat 2.2g
	Polyunsanturated Fat 1.8g
Cholesterol 118.2mg		36 %
Sodium 358.4mg		12 %
Potassium 1008.4mg		27 %
Total Carbohydrate 7.6g		2 %
	Dietary Fiber 2.1g	8 %
	Sugars, other 5.5g
Protein 40.2g		57 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 271

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