Turkey-Ricotta Portobello & Lentil Bake

Ingredients

Stuffed mushrooms

• 8 large portobello caps (600 g total), stems removed
• 500 g raw 93% lean ground turkey
• 200 g part-skim ricotta
• 1 large egg (50 g without shell)
• 30 g plain breadcrumbs
• 2 garlic cloves (6 g), minced
• 1 tsp (2 g) dried oregano
• ½ tsp (3 g) fine salt
• 1 tbsp (14 g) olive oil

Lentil-tomato base

• 400 g canned crushed tomatoes, no added sugar
• 400 g canned lentils, drained and rinsed
• ½ cup (120 mL) water; plus up to 2 tbsp (30 mL) extra water only if needed
• 1 tsp (2 g) smoked paprika
• ¼ tsp (1.5 g) fine salt
• 20 g chopped parsley

Equipment

Large baking dish, mixing bowl, skillet, instant-read thermometer

Allergens and ingredient notes: Milk, egg, wheat.

Estimated nutrition per serving

535 calories · 50 g protein · 38 g carbohydrate · 19 g fat

Estimated per stated serving from generic ingredient values, including all listed components; not laboratory tested. Actual brands and substitutions vary.

Step by step

1. Heat oven to 400°F (200°C). Brush mushroom caps inside and outside with oil. Place cavity side up in a baking dish and roast 12 minutes. Carefully drain off released mushroom liquid.
2. Mix turkey, ricotta, egg, breadcrumbs, garlic, oregano and the stuffing salt just until combined. Divide evenly among the 8 caps, mounding lightly without packing tightly.
3. Stir crushed tomatoes, lentils, water, smoked paprika and sauce salt together in the baking dish around the mushrooms. Bake uncovered 23–30 minutes, until every turkey filling center reaches 165°F (74°C); check at least two of the largest mushrooms. If the sauce becomes dry, add 2 tbsp water from a measured portion of the listed water before baking.
4. Rest 5 minutes. Divide lentil sauce among 4 plates, add 2 stuffed caps per plate, and finish with parsley divided equally.

The Devotti twist: Ricotta keeps the turkey filling tender while lentils turn the tomato sauce into a substantial part of the plate.

Make ahead and storage

Refrigerate within 2 hours in shallow covered containers and eat within 3 days. Reheat the entire portion to 165°F (74°C).