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Turkey and Chorizo Stuffed Portabella Mushrooms
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Prep Time:
30 minutes
Total Time:
1 hour
Mexican-inspired turkey-stuffed portabella mushrooms with Oaxaca cheese and chorizo sausage for a flavorful twist.
Ingredients:
  • 5 tablespoons olive oil
  • 1/2 cup chopped white onion
  • 1 lb lean ground turkey
  • 10 oz Mexican chorizo sausage, casings removed
  • 1 bell pepper (any color)
  • 2 cloves garlic, finely chopped
  • 6 large portabella mushrooms
  • 1 1/2 cups shredded Oaxaca cheese (6 oz)
  • Chopped fresh cilantro
Instructions:
  • Preheat oven to 350°F and line a baking sheet with foil.
  • In a skillet, heat 2 tablespoons of oil over medium-high heat. Sauté onion until translucent, approximately 2 minutes. Add turkey and cook for about 10 minutes until no longer pink, stirring occasionally. Drain excess grease.
  • Break up the sausage and add it to the cooked turkey. Cover and cook for 5 to 10 minutes until the sausage is no longer pink. Mash the meats together using a potato masher. Stir in the bell pepper and garlic, then cook for an additional 10 minutes until the bell peppers are softened.
  • Prepare the mushrooms by wiping the caps with a damp paper towel or brushing off any dirt. Remove the stems by pushing them from side to side until they snap out. Scrape the gills with a teaspoon until the undersides of the caps are mostly clean. Arrange the mushrooms on a cookie sheet.
  • Brush both sides of mushroom caps with a light coating of the remaining 3 tablespoons of oil, then place them top side down on a cookie sheet. Fill each mushroom cap with approximately 1/2 cup of the turkey mixture and sprinkle with cheese.
  • Bake for 25-30 minutes until the stuffing is golden brown and the mushrooms are cooked through. Sprinkle with fresh cilantro before serving.

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