Turkey Stuffed Mushroom Caps
|Ground turkey breast||1⁄2 Cup (8 tbs)|
|Fresh breadcrumbs||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Soy sauce||1 Teaspoon|
|Dried sage||1⁄2 Teaspoon|
|Ground coriander||1⁄4 Teaspoon|
|Dried marjoram||1⁄4 Teaspoon|
|Ground black pepper||1⁄4 Teaspoon|
|Grated nutmeg||1⁄8 Teaspoon|
|Ground red pepper||1 Pinch|
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.
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.