Turkey-stuffed Portobello Mushrooms

Description
Contributed by Healthy Recipes for Diabetic Friends Y-Group
 * Source: Eating Well, June/July 2006
 * Formatted by Chupa Babi in MC: 07.31.07
 * Makes 4 servings

Ingredients

 * 1 tablespoon extra-virgin olive oil
 * 1 sweet onion, thinly sliced lengthwise
 * 2 teaspoons cider vinegar
 * ½ teaspoon chopped fresh rosemary
 * ¾ teaspoon ground sage
 * ½ teaspoon salt
 * ½ teaspoon freshly ground pepper
 * ⅛ teaspoon ground nutmeg
 * 1 pound 93%-lean ground turkey
 * 4 medium-large portobello mushrooms, stems and gills removed
 * 1 tablespoon Worcestershire sauce
 * ½ cup finely shredded fontina cheese

Directions

 * 1) Position rack in the lowest position; preheat oven to 400°F.
 * 2) Place oil and onion in a large skillet over medium heat.
 * 3) Cook, stirring occasionally and reducing heat as necessary to prevent scorching, until softened and starting to turn golden, about 20 minutes.
 * 4) Stir in vinegar.
 * 5) Meanwhile, combine rosemary, sage, salt, pepper and nutmeg in a small dish.
 * 6) Place turkey in a medium bowl and sprinkle the spice mixture over it.
 * 7) Gently knead to combine.
 * 8) Form into 4 equal balls.
 * 9) Rub mushrooms on both sides with Worcestershire.
 * 10) Place one turkey ball in each mushroom cap, patting down to fill the cap.
 * 11) Place on a baking sheet.
 * 12) Bake the stuffed mushrooms on the bottom rack until the mushrooms begin to soften, about 20 minutes.
 * 13) Remove from the oven, spread the onion mixture over the filling and top with cheese.
 * 14) Continue baking until the cheese is melted and golden and the turkey is cooked through, about 10 minutes more.

Nutritional information
Per serving: Nutrition bonus:
 * 275 calories | 15g fat (5g sat, 4g mono) | 81mg cholesterol | 8g carbohydrate | 28g protein; 1g fiber; 535mg sodium; 534mg potassium.
 * Selenium (40% daily value) | Iron & Potassium (15% dv).
 * Exchanges: 1½ vegetable | 3½ lean meat | 1 fat
 * Carbohydrate serving: ½