Warm stuffed mushrooms are a delicious appetizer packed with a creamy and decadent filling. They are also a great low waste recipe because the mushroom stems are chopped and added to the turkey and spinach stuffing.
Makes 30
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
30 large cremini mushrooms
1 tbsp (15 mL) olive oil
1 bag (142 g) spinach
6 slices bacon, finely chopped
1/2 lb (250 g) ground lean turkey
1/2 tsp (2 mL) each salt and freshly ground pepper
2 cloves garlic, minced
1/4 tsp (1 mL) dried oregano leaves
1/4 cup (60 mL) dry breadcrumbs
1/4 cup (60 mL) grated Parmesan cheese
1/2 cup (125 mL) cream cheese, room temperature
1/2 cup (125 mL) crumbled goat cheese
2 tbsp (30 mL) chopped fresh chives
Steps:
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper; set aside. Remove and finely chop the stems from mushrooms; set aside. Heat the oil in a large skillet set over medium-high heat. Add spinach and sauté for 2 to 3 minutes or until wilted. Transfer to fine-mesh strainer; cool. Squeeze dry and finely chop.
Add bacon to the skillet set over medium-high heat. Cook for 3 to 4 minutes or until golden. Crumble in turkey and season with salt and pepper. Cook, stirring occasionally, for 5 to 8 minutes or until golden brown. Stir in the chopped mushroom stems, garlic and oregano. Sauté for 5 minutes or until mushrooms are tender and pan is dry. Cool completely.
Stir in the chopped spinach, breadcrumbs and Parmesan cheese until well mixed. Stir in cream cheese, goat cheese and chives until blended. Spoon a heaping tablespoon into each mushroom cap and place on the prepared pan, leaving 2-inch (5 cm) space between caps. Bake for 20 to 25 minutes or until mushrooms are tender and filling is heated and golden brown. Serve immediately.
Cook’s Note:
These mushroom caps are also delicious as a main course. Just swap cremini mushrooms for Portobello mushroom caps. For added crunch swap traditional dry breadcrumbs for Japanese panko breadcrumbs.
Per Serving:
Calories 62, Fat 4 grams, Cholesterol 15mg, Sodium 87mg, Carbohydrates 2 grams, Fibre 0.5 grams, Sugar 0.5 grams, Protein 5 grams.
– Recipe and photo courtesy of Ontario Meat & Poultry
