Most people have had stuffed mushroom appetizers at parties or restaurants. They have lots of yummy ingredients stuffed into a button or baby Bella mushroom. These are frequently the first appetizers to go because they are delicious and so small you need to eat a dozen of them to fill up. Well friends here is the solution to that problem. This recipe is the stuffed mushroom appetizer supersized into entree form. It has all of the same flavor of the appetizer but you only need one. The filling combinations are endless with this recipe. I have added ground turkey but go to the bottom of this blog and see the other stuffings that are equally delicious. Give this recipe a try and let me know how you like it.
Serving size: 6
Active time: 40 minutes
Inactive time: 15 minutes
1 orange bell pepper, chopped
1 red bell pepper, chopped
1 red onion, chopped
4 T. oil, divided
3 t. salt, divided
3 t. pepper, divided
2 t. granulated garlic, divided
1 t. cayenne pepper
2 lbs. ground turkey
1 T. Litehouse garlic (minced garlic)
1 T. Litehouse basil (dehydrated basil or dried)
1 T. Litehouse parsley (dehydrated parsley or dried)
1 T. Worcestershire sauce
2 C. cooked rice
1/2-1 C. shredded or grated Parmesan cheese
1/2- 1 C. breadcrumbs
1. Preheat the oven to 350 degrees F.
2. Heat the pan to medium high.
3. Chop up the bell peppers and onion.
4. Add 2 T. of oil to the pan, add the bell peppers, onion, 1 t salt, 1 t pepper, and 1 t granulated garlic. Saute the vegetables for 5 minutes stirring occasionally.
5. After the vegetables have sauteed add the ground turkey, 1 t salt, 1 t pepper, 1 t granulated garlic, minced garlic, basil, parsley, Worcestershire sauce, and cayenne pepper. Stir to combine the ingredients and continue stirring occasionally. Cook until the ground turkey is no longer pink. This will take approximately 25 minutes.
6. While the turkey is cooking prepare the mushrooms by washing them, removing their stem (and compost them) by pressing lightly at the base of the stem to the left or the right, place them on a baking sheet with a silmat, parchment paper, or spray with cooking oil, add remaining oil and remaining 1 t of salt and pepper. Coat both sides of the mushrooms with the oil and seasoning. When finished place the mushrooms cap side down.
7. When the turkey is cooked, add the cooked rice to the pan, and stir to combine. Check for seasoning and adjust as needed.
8. Start spooning the filling into the mushrooms. Cover the inside of the mushrooms with the filling until the filling is slightly domed. When filled return the mushrooms to the prepared baking sheet.
9. In a small bowl mix the breadcrumbs and cheese. Stir to combine.
10. Add the breadcrumb and cheese mixture to the top of the mushrooms pressing lightly to ensure the mixture sticks.
11. Bake the mushrooms for 15 minutes or until golden brown. Enjoy!
Notes and Variations:
- Variations: Substitany protein substitute, crab, shrimp, Italian sausage, ground beef, ground pork, ground chicken, etc. go wild with this one and let me know which is your favorite.
- You will probably have left over filling so save it, add some eggs, enjoy it for breakfast.
- Find the largest Portabellas that you can for this recipe.
- Any breadcrumbs can be used. I used herb and garlic but only because they were already open. Panko breadcrumbs are great with this recipe as well.
- The recipe works well fr leftover as the mushrooms hold their shape and maintain the texture.
- The mushroom stems can be chopped up and added tot he recipe I just don’t like the texture of Portabella mushroom stems.
- Any cheese can be used or removed from this recipe.
- The note above that says divided means that you are going to use 1 t at a time at different stages of the cooking process.