Turkey Stuffed Mushrooms Recipe
|Turkey Stuffed Mushrooms|
Makes 6 servings: each serving 9 grams protein- 1 gram carb
I bunch spinach equal to about 1 cup cooked spinach, well drained, or 8 oz package frozen spinach, well drained!
12 large stuffing mushrooms
2 TBS. pure pressed virgin olive oil
1/2 lb turkey-(yes, you can use any ground meat you desire)
2 TBS. unsalted butter
1/2 cup chopped red onion
2 minced garlic cloves
1/4 cup minced celery
1/2 chopped raw pecans or almonds if you wish
1/2 tsp. dried oregano
1/4 dried thyme
black pepper to taste
2 TBS. grated Parmesan cheese
Preheat oven to 375. Was spinach well, removing stems. With water still clinging to leaves, place in a heavy saucepan with a tight fitting lid. Turn heat to med.-high heat and steam til leaves are wilted, approx.. 2-3 minutes. Drain in colander, pressing out all liquid. Chop fine and set aside.
Wipe mushrooms clean. Remove stems and chop stems fine and set aside. Using your fingers, rub tops of mushrooms with olive oil.
Crumble turkey into hot frying pan and brown over low heat. Transfer browned meat into bowl.
In a clean skillet, melt butter over med-high het. When butter is hot and bubbly, add onion, garlic, celery. Sauté until soft and light brown.-approx. 5 minutes. Add pecans or almonds, thyme, oregano, black pepper, chopped spinach and mushroom stems. Mix well and sauté for 3 minutes. Remove from heat and let mixture cool a bit. Combine with turkey in a med bowl.
Mound a round TBS. of turkey mixture into each mushroom cavity. Arrange filled 'shrooms on a lightly greased cookie sheet, sprinkle w/ Parmesan cheese and bake for 15 minutes. Serve hot.