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.
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|Serving Size: 1 Serving (317g)|
|Recipe Makes: 4 Servings|
|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 %|
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Calories per serving: 271
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