Looking to make something different and exciting? Well, these stuffed lactose free Portabello mushrooms are absolutely perfect for just about any family dinner—they call for ground turkey and Cabot White Oak Cheddar, so you know that no one is going to be left hungry after munching on one of these mushroom caps! This recipe will make four main-course servings—which may seem surprising since these are mushroom caps, but the ground turkey and cheddar really makes this a very satisfying and filling dish—and these caps can also be grilled too. So, please give this recipe a try and cook up something your family will definitely love.
4 large portabello mushroom caps
1 teaspoon extra-virgin olive oil
1 shallot, minced
2 tablespoons fine dry breadcrumbs
4 teaspoons minced fresh sage leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
12 ounces lean ground turkey or chicken
3 ounces Cabot White Oak Cheddar, Cabot Sharp Cheddar or Cabot New York Extra Sharp Cheddar, grated (about 3/4 cup)
Preheat grill to medium.
Remove stems from mushroom caps. With spoon, scrape out and discard gills. Brush tops lightly with oil and set aside.
In medium bowl, mix together shallots, breadcrumbs, sage, salt, pepper and nutmeg; add turkey and knead together just until seasonings are evenly distributed. Divide turkey mixture among mushroom caps.
Place turkey-side-up on grill. Close lid (or cover with tent of foil) and cook for 10 to 12 minutes or until turkey is cooked through to center.
Top with cheddar, cover again and cook until cheese is melted, about 2 minutes longer.