Turkey, Bacon Mushroom Caps



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.

Nutrition Facts

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.