Categories: Sides

Ingredients

• 16 cremini mushrooms
• 2 tbsp. olive oil, divided
• 2 tbsp. finely chopped shallots
• 2 garlic cloves, minced
• 8 oz. ground dark turkey or chicken
• 1/4 cup whole-wheat bread crumbs
• 3 tbsp. grated aged Manchego or Parmesan + additional for garnish
• 2 tbsp. fresh parsley + additional for garnish
• 1 tbsp. fresh lemon juice
• 1/2 tsp each sea salt and black pepper
• Smoked paprika, for garnish

Directions

1. Preheat oven to 400. Using a paring knife, remove the stems from the mushroom caps and chop them finely. Set caps aside.

2. In a large ovenproof skillet on medium, heat 1 tbsp. oil. Add chopped mushroom stems and shallots and cook, stirring often, until tender, about 4 minutes. Add garlic and cook, stirring, until fragrant, about 20 seconds. Pour mushroom mixture into a large bowl and set skillet aside.

3. Add turkey, bread crumbs, cheese, parsley, lemon juice, salt and pepper to mushroom mixture and stir well to combine. Stuff into mushroom caps, mounding filling. Arrange stuffed mushrooms in a single layer in reserved skillet. Drizzle with remaining 1 tbsp. oil.

4. Bake until mushrooms are tender when pierced with a fork and meat is no longer pink, about 30 minutes. Sprinkle with smoked paprika and additional cheese and parsley.

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