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1
Nutritional Information

Per serving

Calories:
293
Protein:
28 g
Fat:
16 g
Carbohydrates:
12 g

Credit
Recipe by Connie O'Halloran of Ruby Reduction (www.rubyreduction.com).

Serves: 2
  1. Heat 2 Tbsp (30 mL) of olive oil in skillet over medium heat.
  2. Sauté shallots, garlic and rosemary for 2-3 minutes.
  3. Add in chopped shimeji mushrooms and the juice of two lemons.
  4. Reduce heat to medium-low and continue to cook until the lemon juice has evaporated and the mushrooms become soft, 3-4 minutes.
  5. Remove mushroom mixture from heat and let cool, about 5 minutes. Scoop half of the mushroom mixture over one end of the pounded turkey cutlet.
  6. Wrap the cutlet around the mushroom mixture.
  7. Set up your barbecue grill for direct cooking over medium heat. Oil your barbecue grate when you are ready to start cooking.
  8. Place stuffed turkey cutlet on hot oiled grill (seam side down).
  9. Cook for 4-5 minutes (depending on the thickness of your cutlet) and then flip.
  10. Continue to cook for another 4-5 minutes.
  11. Once stuffed turkey cutlets are done, remove from heat and tent with foil for 3-5 minutes. Serve and enjoy!

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