Turkey Stuffed Mushroom Caps

by Caterina Borg, Good Food Gourmet on December 22, 2010

The Holiday Season is such a busy time for everyone, and every year it is always the same…we find ourselves in a last minute mad dash to the finish line. Between the few remaining house cleaning chores, the last bit of decorating still to be done and the gifts that have still not made it under the tree, we find ourselves fretting over the menu. Of course we all have favorites that need to be on the table every year or we just won’t hear the end of it. In my house it is always the tiropita (cheese pies)and the spanakopita (spinach & cheese pies) which need to grace our appetizer table, our stuffed squid which is one of our standard entrees, and galatobureko (Greek custard pie) which is always on our dessert table… the rest is always up for discussion. We usually have more appetizers than mains, because I find that many people enjoy making a meal out of smaller plates. One appetizer that I always enjoy making is stuffed mushrooms. It is really easy to put together and can be made with or without meat. I make mine with ground turkey since many people don’t like pork. It is moist and delicious and it is a recipe that is well received anytime.

***An original recipe from www.goodfoodgourmet.com

Turkey Stuffed Mushrooms (make 1 dozen small caps)

14 pc small/medium mushrooms (2 of these will be diced finely)

1 Tablespoon white wine

4 oz ground turkey

2 slices white bread, ground to make bread crumbs

About ¾ cup olive oil

1 small shallot, chopped (or ¼ teaspoon onion powder)

1 garlic clove, chopped (or ¼ teaspoon garlic powder)

¼ cup homemade mayo

5 Tablespoons heavy cream

2 ½ Tablespoons finely chopped fresh parsley

1 cup finely grated parmesan cheese

S&P to taste

First clean your mushrooms well by removing the stem and the skin by gently pulling it away, like this…

Once this is completed, add all of the mushrooms to a small bowl and toss with the 1 tablespoon of wine, 3 Tablespoons of olive oil and a little S&P and set aside. In a small skillet heat 2 tablespoons of olive oil and add the fresh bread crumbs. Toast gently and remove onto a plate. Then add another 6 tablespoons of oil to the same pan, toss in the shallot and garlic clove and caramelize but do not burn. Next add the chopped mushrooms and the turkey and sauté together. Make sure that the turkey separates into very small pieces otherwise it will be hard to fill the mushrooms. Once the turkey has cooked through, turn off the heat and toss in the bread crumbs, the mayo and the cream. Stir this well together. Lastly add the grated parmesan cheese and chopped parsley.

Taste for S&P and then stuff each mushroom using a small teaspoon. Pack down the filling well so it does not fall apart in the oven. They will look like this before baking…

If I am only making a few of these, I usually cook them in my toaster oven, for about 15-20 minutes. If you are going to cook more than a few dozen then bake them on the top shelf of your preheated 350°F oven. You can make these ahead of time and leave them in the fridge until you are ready to cook. Drizzle a little olive oil on top of each mushroom before baking. These can be reheated the next day and are just as delicious.


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{ 2 comments… read them below or add one }

avatar Lorraine @ Not Quite Nigella December 26, 2010 at 7:42 p

Mmm this looks delicious Cat! :D I love stuffed vegetables and I think you’re right, people do like tasting lots of different things :)

avatar Caterina Borg, Good Food Gourmet December 29, 2010 at 12:20 p

Hi Lorraine! These were truly addicitve and by using the ground turkey instead of the ground sausage, we removed a lot of the guilt!

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