Welcome to the delectable world of culinary adventures, where we embark on a journey to discover the ultimate recipe for turkey and chorizo stuffed portabella mushrooms. These hearty and flavorful mushrooms, packed with succulent turkey, spicy chorizo, and an array of aromatic herbs and spices, are a symphony of flavors that will tantalize your taste buds and leave you craving more. Get ready to embark on a culinary voyage that will transform your kitchen into a haven of savory aromas and create a dish that will be the star of any gathering.
Here are our top 7 tried and tested recipes!
TURKEY AND CHORIZO STUFFED PORTABELLA MUSHROOMS
For a Mexican-inspired twist, our earthy and filling turkey-stuffed portabella mushrooms include Oaxaca cheese and chorizo sausage.
Provided by Yvette Marquez
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Line cookie sheet with sides or very shallow baking pan with foil.
- In 10- or 12-inch skillet, heat 2 tablespoons of the oil over medium-high heat. Add onion; cook 2 minutes, stirring frequently, until translucent. Add turkey; cook about 10 minutes, stirring occasionally, until no longer pink. Drain off any excess grease.
- Crumble sausage into cooked turkey. Cover skillet; cook 5 to 10 minutes or until sausage is no longer pink. Using potato masher, mash sausage and turkey together. Add bell pepper and garlic; cook 10 minutes longer or until bell peppers are softened.
- Clean mushrooms by gently wiping outsides of caps with damp paper towel or brushing off any dirt with soft brush. Pop out stems by pushing them from side to side until they snap out. With teaspoon, scrape gills until undersides of caps are mostly clean. Place mushrooms on cookie sheet.
- Brush both sides of mushrooms caps lightly with remaining 3 tablespoons oil; place top side down on cookie sheet. Stuff each mushroom cap with about 1/2 cup turkey mixture. Sprinkle with cheese.
- Bake 25 to 30 minutes or until stuffing is browned and mushrooms are thoroughly cooked. Garnish with cilantro before serving.
Nutrition Facts : ServingSize 1 Serving
STUFFED MUSHROOMS (HONGOS RELLENOS DE CHORIZO)
Steps:
- Preheat oven to 400 degrees F.
- Cut the chorizo into 1-inch pieces and put them in a food processor. Pulse until the chorizo is finely chopped. Set aside.
- Remove the stems from the mushrooms. Mince half the stems (this can be done in the work bowl of the food processor). Reserve the other half of the stems for another use or discard them. Brush the mushroom caps with 1 tablespoon of the olive oil and set on a baking sheet. Set aside.
- Pour the remaining 1/3 cup olive oil into a large skillet over medium-high heat. Add the onion and minced mushroom stems. Cook, stirring, just until soft, 2 to 3 minutes. Add the bread crumbs and toss and stir until toasted golden brown. Scrape the bread crumb mixture into a bowl and set aside.
- Wipe the skillet clean with paper towels and add the minced chorizo. Cook over high heat until fragrant and glossy, about 3 minutes. Add to the bread crumb mixture. Add the chicken stock and parsley and fluff with a fork. Stir in the Manchego cheese. Use a spoon to fill the mushroom caps, mounding the stuffing attractively. Bake until stuffing is lightly browned, 20 to 25 minutes. Serve hot or warm.
MADUROS-AND-CHORIZO STUFFED MUSHROOMS
Maduros are a very popular ingredient in Cuba. They are plantains that are ripe and sweet, as compared to green plantains. The riper and blacker the plantains are, the sweeter they will be when cooked.
Provided by Food Network
Categories appetizer
Time 45m
Yield 18 mushrooms (serves 6)
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F.
- For the filling: Place oil in a Dutch oven at least 4 inches deep and heat to 375 degrees F. Fry the plantains until golden brown, about 2 to 4 minutes. Remove, drain on paper towels, then chop into rough dice.
- In a medium skillet over medium heat, add chorizo. Stir to break up the meat and brown evenly, about 4 to 5 minutes. Remove from heat, add plantains and set aside.
- For the mushrooms: Line a rimmed baking sheet with parchment paper. Place mushrooms cap-side up on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven 10 to 12 minutes.
- Remove mushrooms from oven and fill cavities with chorizo mixture. Sprinkle mozzarella on top followed by Cotija. Place back in the oven until cheese has melted, 10 to 12 minutes. Serve.
TURKEY-STUFFED PORTOBELLO MUSHROOMS
We use portobello caps to make these dinner-sized stuffed mushrooms that are big on flavor without being overly rich. Rather than the traditional sausage filling, this recipe calls for lean ground turkey blended with fresh herbs and spices, topped with golden, melted fontina cheese. Add a tossed salad and a slice of crusty whole-grain bread to complete the meal.
Provided by EatingWell Test Kitchen
Categories Ground Turkey Recipes
Time 40m
Number Of Ingredients 12
Steps:
- Position rack in the lowest position; preheat oven to 400 degrees F.
- Cook oil and onion in a large skillet over medium heat, stirring occasionally and reducing heat as necessary to prevent scorching, until softened and starting to turn golden, about 20 minutes. Stir in vinegar.
- Meanwhile, combine sage, rosemary, salt, pepper and nutmeg in a small dish. Place turkey in a medium bowl and sprinkle the spice mixture over it. Gently knead to combine. Form into 4 equal balls. Rub mushroom caps on both sides with Worcestershire. Place one turkey ball in each mushroom cap, patting down to fill the cap. Place on a baking sheet.
- Bake the stuffed mushrooms on the bottom rack until the mushrooms begin to soften, about 20 minutes. Remove from the oven, spread the onion mixture over the filling and top with fontina. Continue baking until the cheese is melted and golden and the turkey is cooked through, about 10 minutes more.
Nutrition Facts : Calories 282.7 calories, Carbohydrate 9.2 g, Cholesterol 80.7 mg, Fat 14.9 g, Fiber 2 g, Protein 28.2 g, SaturatedFat 5.1 g, Sodium 529.9 mg, Sugar 4.2 g
TURKEY-STUFFED PORTABELLA MUSHROOMS
Make and share this Turkey-Stuffed Portabella Mushrooms recipe from Food.com.
Provided by Mary Jenny
Categories Vegetable
Time 55m
Yield 4-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the grill to 350°F Line two grill-proof pans with aluminum foil.
- Remove the stems from the mushroom caps and finely chop the stems. Place the caps in a single layer on the foil-lined pans, gill-side up. Cook the mushrooms on the hot grill with the lid closed for 10-15 minutes or until the caps begin to soften.
- Meanwhile, heat the oil in a large skillet over medium heat. Sauté the onion until it begins to soften, about 3 minutes. Add the chopped mushroom stems and cook 2 minutes. Add the garlic and paprika, and cook 1 minute. Add the turkey and cook until it's no longer pink, about 3 minutes. Remove from heat. Stir in 3/4 cup chopped dried tomatoes. Add the Parmesan and a grind or two of freshly ground black pepper, mixing until well blended. Add salt, if needed.
- Stuff the mushroom caps generously with the filling, and top with a thin slice of Gruyère. Return the mushrooms to the grill. Close the cover and cook for 10 to 15 minutes or until the cheese has melted and the mushrooms are tender. Sprinkle with remaining dried tomatoes. Serve immediately.
Nutrition Facts : Calories 504.2, Fat 29.8, SaturatedFat 11.2, Cholesterol 119.6, Sodium 661.2, Carbohydrate 19.1, Fiber 4.7, Sugar 11.2, Protein 42.6
TURKEY-STUFFED PORTOBELLOS
From Cheyenne, Wyoming, Cindy Adams shares, "When I created this recipe, I wanted something nutritious and delicious. These stuffed mushrooms fit the bill."
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a bowl, combine the first 10 ingredients. Crumble turkey over mixture and mix well. Remove and discard stems of portobello mushrooms. Fill mushrooms with turkey mixture. , Place in an 8-in. square baking dish coated with cooking spray. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until mushrooms are tender and a thermometer inserted into stuffing reads 165°.
Nutrition Facts :
TURKEY-STUFFED PORTABELLA MUSHROOMS
Make and share this Turkey-Stuffed Portabella Mushrooms recipe from Food.com.
Provided by Mary Jenny
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the grill to 350°F Line two grill-proof pans with aluminum foil.
- Remove the stems from the mushroom caps and finely chop the stems. Place the caps in a single layer on the foil-lined pans, gill-side up. Cook the mushrooms on the hot grill with the lid closed for 10-15 minutes or until the caps begin to soften.
- Meanwhile, heat the oil in a large skillet over medium heat. Sauté the onion until it begins to soften, about 3 minutes. Add the chopped mushroom stems and cook 2 minutes. Add the garlic and paprika, and cook 1 minute. Add the turkey and cook until it's no longer pink, about 3 minutes. Remove from heat. Stir in 3/4 cup chopped dried tomatoes. Add the Parmesan and a grind or two of freshly ground black pepper, mixing until well blended. Add salt, if needed.
- Stuff the mushroom caps generously with the filling, and top with a thin slice of Gruyère. Return the mushrooms to the grill. Close the cover and cook for 10 to 15 minutes or until the cheese has melted and the mushrooms are tender. Sprinkle with remaining dried tomatoes. Serve immediately.
Nutrition Facts : Calories 737, Fat 30.8, SaturatedFat 13.1, Cholesterol 42.4, Sodium 623.8, Carbohydrate 107.6, Fiber 20, Sugar 15.3, Protein 32.3
Tips:
- Select large portobello mushrooms: Choose portobello mushrooms that are at least 4 inches in diameter. This will ensure that they can hold the stuffing without becoming too crowded.
- Clean the mushrooms thoroughly: Use a damp paper towel to wipe away any dirt or debris from the mushrooms. Be sure to remove the gills from the underside of the mushrooms, as these can be tough and bitter.
- Remove the mushroom stems: Use a sharp knife to carefully remove the stems from the mushrooms. Save the stems for another use, such as in a soup or stir-fry.
- Cook the chorizo until crispy: Cook the chorizo in a skillet over medium heat until it is crispy. This will help to render out the fat and add flavor to the stuffing.
- Mix the stuffing ingredients together: Combine the cooked chorizo, ground turkey, bread crumbs, Parmesan cheese, eggs, and seasonings in a large bowl. Mix until well combined.
- Stuff the mushrooms: Spoon the stuffing mixture into the portobello mushrooms. Be sure to pack the stuffing in tightly, but not too tightly.
- Bake the mushrooms: Place the stuffed mushrooms on a baking sheet and bake at 375 degrees Fahrenheit for 20-25 minutes, or until the mushrooms are tender and the stuffing is cooked through.
Conclusion:
Turkey and chorizo stuffed portobello mushrooms are a delicious and easy-to-make appetizer or main course. They are perfect for a party or a weeknight meal. With their savory stuffing and crispy chorizo, these mushrooms are sure to be a hit with everyone who tries them.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love