• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
2
Nutritional Information

Per serving

Calories:
442
Protein:
38 g
Fat:
24 g
Carbohydrates:
24 g

Credit
Recipe by Charmian Christie of The Messy Baker (www.themessybaker.com).

Serves: 4
  1. Preheat the grill to 350°F (175°C).
  2. Line two grill-proof pans with aluminum foil. Remove the stems from the mushroom caps and finely chop the stems.
  3. Place the caps in a single layer on the foil-lined pans, gill-side up.
  4. Cook the mushrooms on the hot grill with the lid closed for 10-15 minutes or until the caps begin to soften.
  5. Meanwhile, heat the oil in a large skillet over medium heat. Sauté the onion until it begins to soften, about 3 minutes.
  6. Add the chopped mushroom stems and cook 2 minutes.
  7. Add the garlic and paprika, and cook 1 minute.
  8. Add the turkey and cook until it’s no longer pink, about 3 minutes. Remove from heat.
  9. Stir in ¾ cup (185 mL) chopped dried tomatoes.
  10. Add the Parmesan cheese and a grind or two of freshly ground black pepper, mixing until well blended. Add salt, if needed.
  11. Stuff the mushroom caps generously with the filling, and top with a thin slice of Gruyère cheese. Return the mushrooms to the grill.
  12. Close the cover and cook for 10 to 15 minutes or until the cheese has melted and the mushrooms are tender.
  13. Sprinkle with remaining dried tomatoes. Serve immediately.
This is almost a meal in itself. Just add a salad and some crusty bread.

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