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Black Garlic Cheese And Turkey Stuffed Portobello Mushrooms

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Black Garlic Cheese And Turkey Stuffed Portobello Mushrooms

Prep Time:
15 Minutes
Cook Time:
25 Minutes
Total Time:
40 Minutes
Ingredients
  • 1 tablespoon extra virgin olive oil
  • 3/4 pound ground turkey
  • 1/2 cup chopped onion
  • 2 cups packed baby spinach
  • 2 tablespoons chopped fresh herbs (sage, rosemary, etc.), divided
  • 7 ounces Finlandia black garlic creamy gourmet cheese
  • 3 ounces cheddar, grated
  • 1/3 cup chopped roasted red peppers
  • salt and pepper
  • 4 portobello mushroom caps, cleaned
  • 1/2 tablespoon butter
  • 2 tablespoons panko breadcrumbs
  • 2 tablespoons regular breadcrumbs
Instructions

Preheat oven to 350 degrees.

Heat olive oil in a large skillet over medium heat.

Once hot, add the turkey and onion. Break the turkey into small pieces as it browns with a spatula.

Add the spinach and 1 tablespoon of the herbs to the skillet once the turkey is browned. Season with salt and pepper to taste and cook until spinach is wilted.

Transfer the turkey mixture to a large bowl.

Add the Finlandia cheese, grated cheddar and roasted red peppers. Stir until well combined.

Place the portobello mushrooms on a baking sheet gill side up and fill each mushroom with the turkey mixture.

Place the butter in a small pan over medium heat. Once melted, add the breadcrumbs and remaining tablespoon of herbs. Stir with a spatula so that the breadcrumbs absorb the butter. Cook over medium heat 2-3 minutes until slightly toasted. Remove from heat and sprinkle the breadcrumb mixture on top of each filled mushroom.

Bake the mushrooms for about 20 minutes until mushrooms start to give off liquid.

Remove from the oven and serve warm.


Notes

Recipe by Gina Matsoukas

www.runningtothekitchen.com

Black Garlic Cheese And Turkey Stuffed Portobello Mushrooms 15 Minutes 25 Minutes 40 Minutes 1 tablespoon extra virgin olive oil3/4 pound ground turkey1/2 cup chopped onion2 cups packed baby spinach2 tablespoons chopped fresh herbs (sage, rosemary, etc.), divided7 ounces Finlandia black garlic creamy gourmet cheese3 ounces cheddar, grated1/3 cup chopped roasted red pepperssalt and pepper4 portobello mushroom caps, cleaned1/2 tablespoon butter2 tablespoons panko breadcrumbs2 tablespoons regular breadcrumbs Preheat oven to 350 degrees. Heat olive oil in a large skillet over medium heat. Once hot, add the turkey and onion. Break the turkey into small pieces as it browns with a spatula. Add the spinach and 1 tablespoon of the herbs to the skillet once the turkey is browned. Season with salt and pepper to taste and cook until spinach is wilted. Transfer the turkey mixture to a large bowl. Add the Finlandia cheese, grated cheddar and roasted red peppers. Stir until well combined. Place the portobello mushrooms on a baking sheet gill side up and fill each mushroom with the turkey mixture. Place the butter in a small pan over medium heat. Once melted, add the breadcrumbs and remaining tablespoon of herbs. Stir with a spatula so that the breadcrumbs absorb the butter. Cook over medium heat 2-3 minutes until slightly toasted. Remove from heat and sprinkle the breadcrumb mixture on top of each filled mushroom. Bake the mushrooms for about 20 minutes until mushrooms start to give off liquid. Remove from the oven and serve warm.