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thanksgiving mushrooms stuffed with turkey and cranberry

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Thanksgiving Mushrooms Stuffed with Turkey and Cranberry

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.

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.

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