Turkey and Spinach Stuffed Mushrooms

Turkey and Spinach Stuffed Mushrooms
Serves 30
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.
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67 calories
2 g
17 g
5 g
5 g
2 g
45 g
127 g
1 g
0 g
3 g
Nutrition Facts
Serving Size
45g
Servings
30
Amount Per Serving
Calories 67
Calories from Fat 42
% Daily Value *
Total Fat 5g
7%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 17mg
6%
Sodium 127mg
5%
Total Carbohydrates 2g
1%
Dietary Fiber 0g
2%
Sugars 1g
Protein 5g
Vitamin A
11%
Vitamin C
3%
Calcium
4%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 30 large cremini mushrooms
  2. 1 tbsp (15 mL) olive oil
  3. 1 bag (142 g) spinach
  4. 6 slices bacon, finely chopped
  5. 1/2 lb (250 g) ground lean turkey
  6. 1/2 tsp (2 mL) each salt and freshly ground pepper
  7. 2 cloves garlic, minced
  8. 1/4 tsp (1 mL) dried oregano leaves
  9. 1/4 cup (60 mL) dry breadcrumbs
  10. 1/4 cup (60 mL) grated Parmesan cheese
  11. 1/2 cup (125 mL) cream cheese, room temperature
  12. 1/2 cup (125 mL) crumbled goat cheese
  13. 2 tbsp (30 mL) chopped fresh chives
Instructions
  1. 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
  2. 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.
  3. 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.
  4. 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.
Notes
  1. - These mushroom caps are also delicious as a main course. Just swap cremini mushrooms for Portobello mushroom caps.
  2. - For added crunch swap traditional dry breadcrumbs for Japanese panko breadcrumbs.
  3. 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.
beta
calories
67
fat
5g
protein
5g
carbs
2g
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