Turkey and Kale Stuffed Shiitake Mushrooms

Spread the love
Listen to this article


These Turkey and Kale Stuffed Shiitake Mushrooms are loaded with taste, high in protein, and half the work of your common packed mushrooms.

Components

  • Shiitake mushrooms, cleaned up and stems gotten rid of (any size, however medium/large caps work best)
  • 1 pound lean ground turkey
  • 1/2 cup sweet onion, diced
  • 1/2 cup Celery, diced
  • 1 clove garlic, minced
  • 1/2 cup shiitake mushrooms (extra from caps)
  • 1 cup Kale, carefully sliced
  • 2 tablespoons Worcestershire
  • Oil and cayenne
  • 2 tablespoons newly grated Asiago cheese

Instructions

  1. In a frying pan on medium heat sautée onions, celery, garlic, and diced shiitakes for 3 minutes.
  2. Include turkey. Prepare till practically all the pink color is gone.
  3. Include kale and 2 tablespoons Worcestershire. Permit kale to wilt.
  4. Location shiitake caps on a lined baking sheet. Gently coat with oil. Dust both sides with Cayenne pepper.
  5. Spoon turkey/kale mix onto ready mushroom caps.
  6. Location caps in preheated oven (350 degrees). Prepare for 6 minutes.
  7. Include cheese. Prepare for 5-6 more minutes.
  8. Serve warm.

Note: I utilized 8 medium/large caps and had additional turkey mix for leftovers. Usage just enough cheese to taste to keep it low calorie.

Turkey and Kale Stuffed Shiitake Mushrooms





Source link .

Download PDF

Be the first to comment

Leave a Reply

Your email address will not be published.


*