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Stuffed mushrooms are a timeless appetizer or main dish that blends the earthy flavor of mushrooms with savory fillings. This recipe for Stuffed Mushrooms with Ground Turkey and Mozzarella is the perfect example of how simple ingredients can come together to create something special. These mushrooms are filled with a mixture of ground turkey, vegetables, and cream cheese, then topped with melted mozzarella for a rich and satisfying bite. Whether you’re preparing them for a family dinner or serving them at a party, these stuffed mushrooms are sure to impress with their vibrant flavors and beautiful presentation.
Mushrooms are not only delicious, but they also offer an array of health benefits. They are a great source of antioxidants, fiber, and essential vitamins like B and D. Combined with lean ground turkey, which is high in protein and lower in fat compared to traditional beef, this dish becomes both a healthy and indulgent treat. The gooey mozzarella topping adds an extra layer of comfort, making each mushroom feel like a little bite of heaven.
The versatility of stuffed mushrooms is another reason why they remain a timeless dish. You can customize the filling by adding or substituting ingredients to suit your taste or dietary preferences. Whether you prefer a spicier kick or a milder flavor, the recipe can easily be adjusted to your liking. Plus, stuffed mushrooms are a fantastic way to use up leftover ingredients or incorporate seasonal produce into your cooking.
Full Recipe:
Ingredients
6 large champignon mushrooms
200 grams (0.44 lbs) ground turkey
A pinch of salt
1 teaspoon ground red pepper
1/2 teaspoon ground black pepper
Sunflower oil (for frying)
Mushroom stems (legs)
1 onion, finely chopped
1 carrot, grated
Salt to taste
2 tablespoons cream cheese
2 cloves garlic, minced
1 tablespoon soy sauce
Parchment paper
100 grams (0.22 lbs) mozzarella, shredded
Green onions (for garnish)
Preparation Steps
1. Prepare the Mushrooms
Start by cleaning the mushrooms. Use a damp cloth to wipe the caps clean, as washing them under water can make them soggy.
Remove the mushroom stems (legs) carefully, leaving the caps intact. Set the caps aside on a baking sheet lined with parchment paper. Finely chop the stems and set them aside for the stuffing.
2. Prepare the Filling
Heat a tablespoon of sunflower oil in a skillet over medium heat.
Add the chopped onion and sauté until translucent, about 2–3 minutes.
Add the grated carrot and continue sautéing for another 3–4 minutes, until the carrot softens.
Add the chopped mushroom stems and cook for 2 more minutes, allowing them to release their moisture and become tender.
Add the ground turkey to the skillet, breaking it apart with a spatula. Cook until the turkey is browned and cooked through.
Season the mixture with salt, ground red pepper, black pepper, and soy sauce. Stir in the minced garlic and cook for an additional 1–2 minutes.
Remove the skillet from the heat and allow the filling mixture to cool slightly. Once cooled, mix in the cream cheese to create a creamy, cohesive stuffing.
3. Stuff the Mushrooms
Take each mushroom cap and fill it generously with the turkey and vegetable mixture.
Arrange the stuffed mushrooms on the parchment-lined baking sheet.
4. Top with Mozzarella
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