TURKEY-STUFFED PORTOBELLO MUSHROOMS
We use portobello caps to make these dinner-sized stuffed mushrooms that are big on flavor without being overly rich. Rather than the traditional sausage filling, this recipe calls for lean ground turkey blended with fresh herbs and spices, topped with golden, melted fontina cheese. Add a tossed salad and a slice of crusty whole-grain bread to complete the meal.
Provided by EatingWell Test Kitchen
Categories Ground Turkey Recipes
Time 40m
Number Of Ingredients 12
Steps:
- Position rack in the lowest position; preheat oven to 400 degrees F.
- Cook oil and onion in a large skillet over medium heat, stirring occasionally and reducing heat as necessary to prevent scorching, until softened and starting to turn golden, about 20 minutes. Stir in vinegar.
- Meanwhile, combine sage, rosemary, salt, pepper and nutmeg in a small dish. Place turkey in a medium bowl and sprinkle the spice mixture over it. Gently knead to combine. Form into 4 equal balls. Rub mushroom caps on both sides with Worcestershire. Place one turkey ball in each mushroom cap, patting down to fill the cap. Place on a baking sheet.
- Bake the stuffed mushrooms on the bottom rack until the mushrooms begin to soften, about 20 minutes. Remove from the oven, spread the onion mixture over the filling and top with fontina. Continue baking until the cheese is melted and golden and the turkey is cooked through, about 10 minutes more.
Nutrition Facts : Calories 282.7 calories, Carbohydrate 9.2 g, Cholesterol 80.7 mg, Fat 14.9 g, Fiber 2 g, Protein 28.2 g, SaturatedFat 5.1 g, Sodium 529.9 mg, Sugar 4.2 g
TURKEY PARMESAN STUFFED MUSHROOMS
Make and share this Turkey Parmesan Stuffed Mushrooms recipe from Food.com.
Provided by Juliawiggins
Categories Vegetable
Time 35m
Yield 45 mushrooms
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Combine turkey, Parmesan, mayo, oregano, basil, garlic, salt, and pepper.
- Wipe mushrooms clean with a damp cloth and remove their stems.
- Spoon the filling into mushroom caps. Add just enough water to cover the bottom of the baking pan. Bake for 20 minutes. Serve hot.
MUSHROOM-TURKEY STUFFED PEPPERS
This recipe is sponsored by Mushroom Council. Mushrooms are perfect in a stuffed pepper: They add umami, like meat, and they also enhance the flavor of the dish. It's a win-win!
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 400˚F. Cut off the tops of the peppers; pull out the seeds. Drizzle the insides with 1/2 teaspoon olive oil and season with salt. Arrange cut-side down in a 9-by-13-inch baking dish. Bake until softened but not collapsed, about 20 minutes.
- Meanwhile, heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring, until browned, about 15 minutes; season with salt and pepper. Transfer the mushrooms to a bowl. Add 1 more tablespoon olive oil to the skillet. Add the turkey and cook, breaking it up with a wooden spoon, until browned and cooked through, about 6 minutes; season with salt and pepper. Remove to the bowl with the mushrooms and wipe out the skillet.
- Heat 1 tablespoon olive oil in the same skillet over medium heat. Add the carrots, celery and shallot; cook until softened, 4 to 5 minutes. Add the garlic, Italian seasoning and 1 teaspoon each salt and pepper; cook 1 minute. Add the tomato paste and cook, stirring, 1 minute. Stir in the tomatoes and scrape up any browned bits with a wooden spoon. Add the parsley and cook until the sauce has thickened, 5 to 6 minutes.
- Add the rice and mushroom-turkey mixture to the skillet and stir to combine. Season with salt and pepper. Stuff the filling into the peppers, being sure to pack it in. Stand the stuffed peppers upright in the baking dish. Cover with foil, return to the oven and bake until heated through, about 20 minutes.
- Stir together the panko, Parmesan and remaining 1 tablespoon olive oil in a small bowl. Uncover the peppers and sprinkle evenly with the panko mixture. Return to the oven and bake until starting to brown, about 10 more minutes.
CHINATOWN TURKEY STUFFED MUSHROOMS
Mushrooms stuffed with lean ground turkey, fresh ginger and sautéed onions make an impressive appetizer for your next get-together. This low-carb Chinatown Turkey Stuffed Mushrooms recipe is ready in under 30 minutes.
Provided by JENNIE-O® Brand
Categories Appetizer
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Heat broiler. Line broiler pan with aluminum foil. Place rack in broiler pan.
- Remove stems from mushrooms; finely chop enough stems to make 1 cup. In medium skillet, cook turkey, chopped mushroom stems and garlic over medium-high heat, cook the turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
- Stir breadcrumbs, onions, 2 tablespoons soy sauce, ginger root, egg white and red pepper flakes into skillet; mix well.
- Brush mushroom caps lightly on all sides with remaining 1 tablespoon soy sauce; spoon about 2 teaspoons stuffing into each mushroom cap. Place stuffed mushrooms on rack in broiler pan.
- Broil 4 to 5 inches from heat source 5 to 6 minutes or until hot.
Nutrition Facts :
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