Categories: Sides
Ingredients
- 16 cremini mushrooms
- 2 tbsp. olive oil, divided
- 2 tbsp. finely chopped shallots
- 2 garlic cloves, minced
- 8 oz. ground dark turkey or chicken
- 1/4 cup whole-wheat bread crumbs
- 3 tbsp. grated aged Manchego or Parmesan + additional for garnish
- 2 tbsp. fresh parsley + additional for garnish
- 1 tbsp. fresh lemon juice
- 1/2 tsp each sea salt and black pepper
- Smoked paprika, for garnish
Directions
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Preheat oven to 400. Using a paring knife, remove the stems from the mushroom caps and chop them finely. Set caps aside.
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In a large ovenproof skillet on medium, heat 1 tbsp. oil. Add chopped mushroom stems and shallots and cook, stirring often, until tender, about 4 minutes. Add garlic and cook, stirring, until fragrant, about 20 seconds. Pour mushroom mixture into a large bowl and set skillet aside.
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Add turkey, bread crumbs, cheese, parsley, lemon juice, salt and pepper to mushroom mixture and stir well to combine. Stuff into mushroom caps, mounding filling. Arrange stuffed mushrooms in a single layer in reserved skillet. Drizzle with remaining 1 tbsp. oil.
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Bake until mushrooms are tender when pierced with a fork and meat is no longer pink, about 30 minutes. Sprinkle with smoked paprika and additional cheese and parsley.