Nickel Allergy Friendly Turkey Herb Stuffed Mushrooms

Total time50 min

Prep time20 min

Cook time30 min

Nickel Allergy Friendly Turkey Herb Stuffed Mushrooms

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Ingredients

4 servings

12 large cremini mushrooms (about 2 inches wide), stems removed and reserved
2 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 lb ground turkey
½ cup red bell pepper, finely diced
2 stalks celery, finely diced
3 cloves garlic, minced
1 tsp dried thyme
1 tsp dried oregano
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
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

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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