Prep Time: 20 minutes
Cook Time: 20 minutes
Level of Difficulty: Medium
16 baby bella mushrooms, stems removed
5 tablespoons extra virgin olive oil, divided
2 1/2 tablespoons Sherry or Marsala wine
3/4 pound ground turkey
6 scallions, white and green parts, minced
2 garlic cloves minced
2/3 cup panko crumbs, prefer wheat or Italian
1 C. low-fat ricotta cheese
1/2 C. chopped kale, (stems removed)
1/3 cup freshly grated Parmesan
2 1/2 tablespoons minced fresh parsley leaves
Salt and freshly ground black pepper
Preheat the oven to 325 degrees F.
Remove the stems from the mushrooms and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and Marsala. Set aside.
Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat. Saute mushrooms & sherry until mushrooms are tender. Add the turkey and cook until completely browned. Stir in the scallions and garlic and cook for another 2 to 3 minutes, stirring occasionally. Add chopped kale, letting is wilt slightly. Add the panko crumbs, stirring to combine evenly with all the other ingredients. Finally, swirl in the cheese and continue cooking until the ricotta cheese is thoroughly mixed and the turkey mixture is creamy. Off the heat, stir in the Parmesan and parsley and season with salt and pepper, to taste, Cool slightly.
Fill each mushroom generously with the ground meat/cheese mixture. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. Bake for 10-15 minutes, or until the stuffing is browned and crusty. Sprinkle with parsley if desired. This recipe also works well with Portobello mushrooms or butternut squash.
Recipe developed by Chef Laura Valcour