Ingredients

4 servings

　　1 1/3 pounds ground turkey breast (the average weight of 1 package)

　　Salt and freshly ground black pepper

　　6 crimini mushrooms (baby portobellos), stemmed and finely chopped

　　1/2 red bell pepper, cored, seeded, and chopped

　　1/2 yellow onion, finely chopped

　　2 garlic cloves, smashed out of their skin and finely chopped

　　3 tablespoons tomato paste

　　1 tablespoon Worcestershire sauce

　　1 teaspoon crushed hot red pepper flakes

　　1/2 cup grated Parmigiano-Reggiano or Romano cheese (a couple of handfuls)

　　A handful of fresh flat-leaf parsley, chopped

　　Extra-virgin olive oil (EVOO), for drizzling

　　4 large portobello mushroom caps, stems discarded

　　Coarse salt and coarse black pepper

　　2 cups arugula leaves, coarsely chopped

　　1/2 pound fresh mozzarella or fresh smoked mozzarella, thinly sliced

　　

Step 1

Preheat the oven to 450°F. Heat a large nonstick skillet over medium-high heat.

　　

Step 2

In a large bowl combine the meat with salt and pepper, the crimini mushrooms, bell pepper, onion, garlic, tomato paste, Worcestershire, crushed red pepper flakes, cheese, and parsley. Score and divide the meat into 4 portions. Form each portion into a large patty, 1 inch thick. Drizzle EVOO on top of the patties, then fry for 5 or 6 minutes on each side in the hot skillet. Hold the cooked patties on a plate under foil.

　　

Step 3

Place the portobello caps on a small baking sheet gill side up and drizzle EVOO on them. Roast the caps for 12 minutes. Remove them from the oven and season them with coarse salt and pepper. Turn the oven off. Top each cap with about 1/2 cup arugula and a burger. Layer each burger with mozzarella and place back in the still-warm oven for about 1 minute to melt the cheese. Transfer the burgers on “bun” bottoms to plates and serve.

　　Rachael Ray's 30-Minute Get Real Meals