Author Notes
Although my family Thanksgivings usually has at least 15 people in attendance, this year various circumstances resulted in a small group of just four of us. Knowing that our traditional feast would result in too much food (despite our love of leftovers), so I decided to come up with some creative dishes using familiar Thanksgiving flavors but were more suitable for our smaller crowd. Using Ina Garten’s sausage stuffed mushrooms as inspiration, I came up with these mushrooms as a way to get our fill of turkey. Best enjoyed with a cranberry-flavored cocktail in one hand. —Carrie
Continue After Advertisement
Ingredients
-
1 pound
baby portabella mushrooms
-
4 tablespoons
olive oil, divided
-
2 tablespoons
sherry
-
1 pound
ground turkey, preferably dark meat
-
2
cloves garlic, minced
-
.5 cups
cranberry sauce
-
.5 cups
grated Romano cheese
-
.75 cups
panko bread crumbs
-
.25 cups
chopped fresh parsley
-
8 ounces
mascarpone cheese
-
Teaspoon
salt and pepper, to taste
Directions
-
Preheat the oven to 325 degrees.
-
Remove the stems from the mushrooms and chop finely. Set aside.
-
In a bowl, toss the mushroom caps with the sherry and 2 tablespoons of olive oil. Set aside.
-
In a separate bowl, combine the turkey, garlic, cranberry sauce, Romano, and parsley.
-
Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add the turkey mixture and cook until cooked through, stirring frequently.
-
Add the chopped mushroom stems and cook for an additional 3 minutes.
-
Add the panko crumbs and stir to combine with the other ingredients.
-
Stir in the mascarpone and cook until it has melted and the mixture is creamy.
-
Season to taste with salt and pepper.
-
Generously fill each mushroom with the turkey mixture. Arrange filled mushrooms in a snug single layer in a baking dish.
-
Bake for 50 minutes, or until the stuffing is browned and crusty.
See what other Food52ers are saying.