Fish Free Turkey Herb Stuffed Mushrooms
Total time50 min
Prep time20 min
Cook time30 min
4.7(10)
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Learn more →Ingredients
4 servings
- 12 large cremini mushrooms (about 2 inches wide), stems removed and reserved
- 2 tbsp olive oil, divided
- 1 lb ground turkey
Chef's tipBrown it just like ground meat, using the same amount. It's leaner than turkey, so add a little oil to the pan to keep it from sticking. - ½ cup red bell pepper, finely diced
- 2 stalks celery, finely diced
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried oregano
- ½ tsp smoked paprika
- ¼ tsp crushed red pepper flakes
- salt and pepper, to taste
- 2 tbsp fresh parsley, finely chopped, plus more for serving
- 1 tbsp fresh lemon juice
- 4 oz fresh mozzarella, torn into small pieces
Chef's tipUse it the same way as fresh mozzarella, in caprese, salads, skewers, or on pizza.
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper.
- 2
Finely chop the reserved mushroom stems. Brush the mushroom caps all over with 1 tbsp of the olive oil and arrange them cavity-side up on the prepared baking sheet. Season lightly with salt and pepper.
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