Mushrooms Stuffed With Turkey
|Fresh mushrooms||24 Large|
|Fine dry bread crumbs||1⁄2 Cup (8 tbs) (Plain)|
|Cooked and crumbled ground turkey breast||1⁄2 Cup (8 tbs)|
|Snipped fresh parsley||3 Tablespoon|
|Fat free swiss cheese||2 Ounce, finely shredded to make 1/2 cup|
|Sliced green onions||1⁄3 Cup (4.8 tbs)|
|Poultry seasoning||1 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
Preheat the oven to 425°.
Gently wash the mushrooms and trim the tough ends from the stems.
Then remove the mushroom stems from the caps and finely chop the stems.
Set the chopped mushrooms and caps aside.
In a large bowl, stir together the bread crumbs, turkey and parsley until well combined.
Then stir in the Swiss cheese and set the mixture aside.
Spray an unheated small skillet with no-stick spray.
Add the chopped mushrooms, green onions, poultry seasoning and garlic.
Cook and stir until tender.
Stir the mushroom-onion mixture into the bread crumb mixture.
Spoon some of the mixture into each mushroom cap.
Place the stuffed mushrooms on a cookie sheet.
Bake for 8 to 10 minutes or until lightly browned.