營養成分：413.85 大卡，17.57g 碳水化合物，49.07g 蛋白質，16.36g 脂肪
隨著感恩節將至，用我們的低卡蘑菇釀火雞胸肉為您的假日晚餐增添風味。
這道健康、高蛋白、美味多汁的火雞食譜僅含 366 卡路里、34g 蛋白質、16g 碳水化合物和 19g 脂肪，絕對會大受歡迎，是您假日大餐的完美選擇！
蘑菇釀火雞食譜
配料
- 900g Boneless Turkey Breast
- 500g Button Mushrooms Loose
- 500g Shiitake Mushrooms
- 2 large Organic Eggs
- 100g Zucchini
- 100g Sundried Tomatoes
- 1 large White Onion
- 3 cloves of Garlic
- 100g Parmesan Grana Padano
- 20g Sage
- 3 table spoons Olive Oil/Butter
方法
Preheat oven to 375F.
In a large sauté pan over medium heat, heat 2 tbsp. of butter or oil until melted and beginning to froth.
Add mushrooms and cook, stirring frequently, for 2 or 3 minutes. Add garlic, sprinkle with salt and pepper, and continue to cook until most of the liquid has evaporated, 4 or 5 minutes more.
Add 2 tbsp. chopped sage and cook 1 minute more. Remove from heat.
Remove skin from turkey breast and set aside (do not discard). Lay turkey breast on a work surface and cover with plastic wrap. Pound with a kitchen mallet to an even 1/2 to 1-inch thickness.
Spread mushroom mixture evenly over turkey breast, leaving a 1-inch border and roll up from the short end tightly into a log. Wrap reserved skin over log and tie at several intervals with kitchen twine.
Place on a broiling pan and rub all over with remaining butter or oil. Sprinkle with remaining sage and season with salt and pepper.
Place pop-up timer, if using, into thickest part of the turkey roll (pierce the skin with a sharp knife if need be).
Roast until timer pops up or until internal temperature reaches 180F, approximately 50 to 60 minutes.
