THANKSGIVING STUFFED MUSHROOMS WITH TURKEY


A traditional and delicious recipe for your Thanksgiving day.

 

Servings 8

INGREDIENTS:

 

  • 1 pound baby portabella mushrooms
  • 4 tablespoons olive oil, divided
  • 2 tablespoons sherry
  • 1 pound ground turkey, preferably dark meat
  • 2 cloves garlic, minced
  • 1.5 cups grated Romano cheese
  • 1.75 cups panko bread crumbs
  • 1.25 cups chopped fresh parsley
  • 8 ounces mascarpone cheese
  • Teaspoon salt and pepper, to taste

 

Directions
  1. Preheat the oven to 325 degrees.
  2. Remove the stems from the mushrooms and chop finely. Set aside.
  3. In a bowl, toss the mushroom caps with the sherry and 2 tablespoons of olive oil. Set aside.
  4. In a separate bowl, combine the turkey, garlic, Romano, and parsley.
  5. Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add the turkey mixture and cook until cooked through, stirring frequently.
  6. Add the chopped mushroom stems and cook for an additional 3 minutes.
  7. Add the panko crumbs and stir to combine with the other ingredients.
  8. Stir in the mascarpone and cook until it has melted and the mixture is creamy.
  9. Season to taste with salt and pepper.
  10. Generously fill each mushroom with the turkey mixture. Arrange filled mushrooms in a snug single layer in a baking dish.
  11. Bake for 50 minutes, or until the stuffing is browned and crusty.

 

 

Source

 

 

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