I decided to give the recipe a try using ground turkey, because I had been wanting to make a recipe using portabella mushrooms for quite some time.
You can find Philip Barmer's original recipe here, but here is my adapted version.
The ingredient list:
- 1/8 cup olive oil
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped onion
- 1/8 cup mayonnaise
- 1/8 cup basil (I use basil out of the jar, because I don't grow my own herbs and the fresh are too easily wasted at my house.)
- 1/4 tsp. cayenne pepper
- 1/2 tsp. minced garlic
- 1/4 tsp. rosemary
- dash of salt and pepper
- 1/3 cup bread crumbs
- 4 large portabella mushrooms
- approx. 1 lb. ground turkey
Preheat oven to 350 degrees. Heat olive oil in large skillet. Stir in garlic, rosemary, and onion. Saute until onion is tender. Add ground turkey to mixture and brown. Remove from heat and stir in bread crumbs. Parmesan cheese, mayonnaise, cayenne pepper, salt and pepper--mixing well.
Clean mushrooms by rinsing the caps with water and drying with a soft cloth. Place mushrooms stem side up on a greased pan that is 1/2 to 1 inch deep.
Begin stuffing the mushrooms with the turkey mixture, pressing gently to compact. Bake 30 minutes.
If you love mushrooms, you will love this dish. One of Sam's co-workers made the original recipe and said it was excellent.
If you try it, come back and let me know what you think.