I was looking for a lower-fat version of a favorite appetizer, stuffed mushrooms. Mushrooms are so good for you, low in calories, high in fiber and with a wide variety of vitamins and minerals. And they grow in the dark, which almost seems like magic! Also, they’re delicious.
In this recipe I added some spinach to up the healthy factor a bit, but this has a ton of flavor so the veggie content is lost in the flavor.
With 93/7 ground turkey, a bit of panko to bind and some spices it all comes together very nicely
First, wash your mushrooms and pull out the stems. Give them a good chop. I know there is some myth that you’re not supposed to get mushrooms wet, but even Alton agrees with me on this one. Water is fine.
Add the chopped mushrooms to the meat, and lightly steamed, squeezed, chopped spinach. I used fresh spinach, about 8 ounces but you could very easily use a 10 oz box of frozen chopped spinach (I just happened to have a LOT of spinach to use up at the time).
Add about 1/8 C panko bread crumbs, I used about 30 grams but this is going to depend on how wet your meat is, 1/4 C grated Parmesan cheese (the ground up kind in a container is ok for this recipe), and seasoning. You can play with the seasonings but I highly recommend the ground fennel. That is going to make any meat taste like Italian sausage!
Moosh everything together. Hands are the only way to do this in my opinion.
Place mushroom caps upside down in a 9X13 pan and add a generous amount of filling on top
Bake at 350 for about 30 minutes. Check at 25. Generally a bit of a poke to show you the meats cooked and you’re good to go!
I was very happy with how they turned out.
And they were a hit with Miss Maddie! (We didn’t tell her they’re good for you) She ate 3 before dinner!
- 1/4 cup Parmesan Cheese, grated
- 1 tsp Fennel seed
- 1 tsp Onion powder
- 1/4 tsp Pepper, black
- 16 ounces large mushroom caps
- 8 ounces fresh spinach
- 16 oz Turkey, Ground turkey, 93% lean
- 1 tsp Crushed Garlic
- 0.50 tsp Crushed Red Peppers (optional. This will be spicy)
- 1/4 cup Panko crumbs
- 1/2 teaspoon Maggi Seasoning Sauce
- Wash mushrooms and remove stems.
- Chop stems.
- Lightly steam, chop, and squeeze water out of spinach.
- Mix turkey with Parmesan, Panko, spinach and spices.
- Place mushroom caps upside down in 9X13 pan and fill with meat filling
- Bake at 350 for approximately 30 minutes
- The full amount of red pepper flakes will be relatively spicy. If you do not like spicy, back off peppers