Turkey Stuffed Mushrooms
This week, I've got a really easy but also incredibly tasty recipe that I know EVERYONE is going to love. Make this as an appetizer for your next book club or party or even sub it in as a nice, light dinner. This recipe has the perfect coupling of healthy fats from the pesto along with protein from the organic, fresh turkey I've used. Enjoy!
24 small organic mushrooms
1/4 cup organic ground turkey (I like Foster Farms Organic)
1/2 cup fresh pesto
2 TBSP olive oil
24 garlic cloves
1/4-1/2 cup freshly grated parmesan cheese
Preheat oven to 375
Place garlic cloves on a baking sheet with olive oil and salt and bake for 15 minutes or until soft and slightly brown.
While the garlic cloves are baking, remove stem and scoop out a little bit of the middle of the mushrooms
Place mushrooms stem side up on a baking tray
After garlic cloves are done place 1 garlic clove at the base of each mushroom.
Top each mushroom with a dollop of pesto so that the center is about 3/4 full
Add a small amount of the ground turkey to each mushroom
Add parmesan cheese to cover the top of each mushroom
Place in the oven and bake for 15 minutes then broil for 3