Burgers Cacciatore

Burgers Cacciatore

5 large portobello mushrooms (4 to 4-1/2 inches)
3/4 teaspoon salt, divided
1 small onion, finely chopped
1/2 cup chopped sweet red pepper
1/3 cup shredded part-skim mozzarella cheese
3 tablespoons tomato paste
3 tablespoons minced fresh parsley
1 tablespoon Worcestershire sauce
2 garlic cloves, minced
1/4 teaspoon pepper
1 pound lean ground turkey
2 cups chopped fresh arugula or baby spinach
4 slices part-skim mozzarella cheese
2 plum tomatoes, sliced
2 slices red onion, separated into rings

Remove stems from mushrooms and set aside. Place four mushroom caps on a broiler pan coated with cooking spray; sprinkle with 1/4 teaspoon salt. Broil 4 in. from the heat for 4-6 minutes on each side or until tender; keep warm.

Finely chop mushroom stems and remaining mushroom cap; place in a large bowl. Add the chopped onion, red pepper, shredded cheese, tomato paste, parsley, Worcestershire sauce, garlic, pepper and remaining salt. Crumble turkey over mixture; mix well.

Shape into four patties. Broil 4 in. from the heat for 5-7 minutes on each side or until a meat thermometer reads 165° and meat juices run clear.

Place 1/2 cup arugula on each mushroom cap; top with a turkey patty and a cheese slice. Broil for 1 minute or until cheese is melted. Top with tomato and onion slices. Makes 4 servings.