High-heat cooking oil (such as sunflower, safflower or grape seed oil), as needed
8 large portobello mushrooms, stemmed and gills removed (TIP: Use a small spoon to remove dark brown gills from mushrooms.)
1/3 cup grated reduced-fat Swiss cheese
Mist a large nonstick skillet with cooking spray and heat on medium-high. Add turkey and cook, breaking up with a wooden spoon, until browned and cooked through, about 5 minutes. Stir in scallions, tomatoes, goat cheese, panko and pepper; heat through for about 1 minute, stirring frequently, until combined and cheese has melted. Remove from heat.
Heat grill to medium-high and lightly oil grate. Mist mushrooms all over with cooking spray. Add to grill stemmed side down; close lid and grill until juices start to release, about 4 minutes. Turn over; close lid and grill until tender, about 2 minutes. Remove from heat; fill each mushroom with turkey mixture and sprinkle with Swiss cheese, dividing evenly. Reduce heat to medium-low and return mushrooms to grill stuffed side up; close lid and cook until stuffing is warmed through and Swiss cheese is melted and bubbly, about 3 minutes.
Sassier than a sandwich, paninis make for a delicious, clean quick-fix meal. If you don't have a countertop grill, put paninis in a hot skillet and use another heavy skillet to press them down as they toast.
One of the best ways to jazz up boneless, skinless chicken breasts is to stuff them. Here, that stuffing is a mixture of tangy goat cheese, peppery arugula and fresh-tasting lemon zest. The mixture seasons the chicken from the inside out and melts beautifully as the chicken cooks, providing a touch of flavorful creaminess with every bite.