Turkey Stuffed Mushroom Caps Recipe
Ingredients
| Mushrooms | 8 Large | |
| Turkey breast | 1/2 Cup (16 tbs) | |
| Breadcrumbs | 1/2 Cup (16 tbs) | |
| Garlic | 1 Clove (5gm), minced | |
| Soy sauce | 1 Teaspoon | |
| Dried sage | 1/2 Teaspoon | |
| Ground coriander | 1/4 Teaspoon | |
| Dried marjoram | 1/4 Teaspoon | |
| Paprika | 1/4 Teaspoon | |
| Ground black pepper | 1/4 Teaspoon | |
| Nutmeg | 1/8 Teaspoon, grated | |
| Ground red pepper | 1 Pinch |
Directions
Brush any dirt off the mushrooms and trim tough ends from the stems.
Carefully remove the remaining mushroom stems.
Reserve the caps.
Finely chop the stems and place in a medium bowl.
Add the turkey, breadcrumbs, garlic, soy sauce, sage, coriander, marjoram, paprika, black pepper, nutmeg, and red pepper.
Mix well.
Stuff the mushroom caps generously with the turkey mixture.
Place in a shallow casserole and cover with a lid or wax paper.
Microwave on high for 3 minutes.
Rotate the dish a half turn and microwave on high for 2 to 3 minutes, or until the turkey is cooked through.
Carefully remove the remaining mushroom stems.
Reserve the caps.
Finely chop the stems and place in a medium bowl.
Add the turkey, breadcrumbs, garlic, soy sauce, sage, coriander, marjoram, paprika, black pepper, nutmeg, and red pepper.
Mix well.
Stuff the mushroom caps generously with the turkey mixture.
Place in a shallow casserole and cover with a lid or wax paper.
Microwave on high for 3 minutes.
Rotate the dish a half turn and microwave on high for 2 to 3 minutes, or until the turkey is cooked through.
Chef
