© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
3 Slices TURKEY BACON, cut into 1/4-inch pieces
1 Large clove garlic, minced
2/3 c fresh bread crumbs
2 tbsp Parmesan cheese, grated
2 tbsp parsley, chopped
1/4 tsp dried thyme
1/4 lb COOKED TURKEY, chopped
3 tbsp light cream
8 Large button mushrooms, or 4 Portabello mushrooms
1 tbsp unsalted butter, melted
In a small skillet, over medium heat, cook bacon until almost crisp; add garlic and cook 30-60 seconds.
Remove from heat and stir in bread crumbs, Parmesan, parsley and thyme.
In food processor, process turkey until minced. Add bacon mixture and pulse a few times to mix. With machine running, drizzle in cream, just until moistened.
Cut stems from mushrooms, trim outside edge of cap and enlarge stuffing area; discard trimmings.
Brush top of caps with melted butter and place in baking dish. Fill caps with turkey filling.
Bake in a preheated 425 degree F oven for 10 to 12 minutes or until caps are tender and mixture in heated through.
160 Total Calories
9 g Total Fat
4 g Saturated Fat
50 g Cholesterol
420 mg Sodium
273 mg Potassium
6 g Total Carbohydrates
1 g Sugars
13 g Protein
6 % Daily Protein
6 % Daily Vitamin C
8 % Daily Calcium
8 % Daily Iron
Notes: One serving contains less than one gram of dietary fiber.