Turkey And Cipolline Stuffed Mushrooms Recipe

Name: Turkey And Cipolline Stuffed Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound white mushrooms large; olive oil; sea salt; 1 pound ground turkey cooked and crumbled into small bits; 3/4 cup zucchini squash or grated yellow, squeeze out the excess water; 1 clove garlic minced; 1/2 cup balsamic chopped, marinated cipolline onions; 3 tablespoons marinade balsamic, from onions; 1/4 cup provolone grated, picante, plus small pieces for stuffing the olives; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1/2 cup bread crumbs toasted; 1 egg beaten; 1 tablespoon olive oil if needed; pitted black olives Large, enough to equal the number of mushrooms; 1 pound white mushrooms large; olive oil; sea salt; 1 pound ground turkey cooked and crumbled into small bits; 3/4 cup zucchini squash or grated yellow, squeeze out the excess water; 1 clove garlic minced; 1/2 cup balsamic chopped, marinated cipolline onions; 3 tablespoons marinade balsamic, from onions; 1/4 cup provolone grated, picante, plus small pieces for stuffing the olives; see below; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1/2 cup bread crumbs toasted; 1 egg beaten; 1 tablespoon olive oil if needed; pitted black olives Large, enough to equal the number of mushrooms, plus some to snack on

Servings: persons

1 pound white mushrooms large
olive oil
sea salt
1 pound ground turkey cooked and crumbled into small bits
3/4 cup zucchini squash or grated yellow, squeeze out the excess water
1 clove garlic minced
1/2 cup balsamic chopped, marinated cipolline onions
3 tablespoons marinade balsamic, from onions
1/4 cup provolone grated, picante, plus small pieces for stuffing the olives
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup bread crumbs toasted
1 egg beaten
1 tablespoon olive oil if needed
pitted black olives Large, enough to equal the number of mushrooms
1 pound white mushrooms large
olive oil
sea salt
1 pound ground turkey cooked and crumbled into small bits
3/4 cup zucchini squash or grated yellow, squeeze out the excess water
1 clove garlic minced
1/2 cup balsamic chopped, marinated cipolline onions
3 tablespoons marinade balsamic, from onions
1/4 cup provolone grated, picante, plus small pieces for stuffing the olives; see below
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup bread crumbs toasted
1 egg beaten
1 tablespoon olive oil if needed
pitted black olives Large, enough to equal the number of mushrooms, plus some to snack on

1
Remove the stems from the mushrooms and place them gill side down on a lightly greased baking pan.
2
Drizzle the caps with a little olive oil and sprinkle with a little sea salt.
3
Turn the caps over and preheat the oven to 375 degrees.
4
In a medium bowl, mix together the next 9 ingredients (ground turkey through bread crumbs and taste for salt, adding a bit more if needed.
5
Mix in the beaten egg (add the tablespoon of olive oil if the ground turkey is very lean.)
6
Distribute the stuffing between the mushrooms.
7
Cut small pieces of provolone picante and stuff them into enough black olives to equal the number of mushrooms.
8
Press a stuffed olive into the center of each stuffed mushroom; sprinkle the mushrooms with some additional grated cheese, if desired.
9
Roast at 375 degrees for 25 - 30 minutes until mushrooms are cooked and cheese is golden.
10
Remove the stems from the mushrooms and place them gill side down on a lightly greased baking pan. Drizzle the caps with a little olive oil and sprinkle with a little sea salt. Turn the caps over and preheat the oven to 375 degrees.
11
In a medium bowl, mix together the next 9 ingredients (ground turkey through bread crumbs and taste for salt, adding a bit more if needed. Mix in the beaten egg (add the tablespoon of olive oil if the ground turkey was very lean.)
12
Distribute the stuffing between the mushrooms. Cut small pieces of provolone picante and stuff them into enough black olives to equal the number of mushrooms. Press a stuffed olive into the center of each stuffed mushroom; sprinkle the mushrooms with some additional grated cheese, if desired. Roast at 375 degrees for 25 - 30 minutes until mushrooms are cooked and cheese is golden.
13
Enjoy!

624

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 30 ingredients. The key ingredients include: 1 pound white mushrooms large, olive oil, sea salt, 1 pound ground turkey cooked and crumbled into small bits, and more.

Yes, Turkey And Cipolline Stuffed Mushrooms falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Turkey And Cipolline Stuffed Mushrooms

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