AuthorHeather BlakeCategoryDairy free, Gluten-free, Meat, VeggiesDifficultyBeginnerBursting with savory flavors of basil pesto, umami mushroom, sauteed onions and garlic, and organic turkey, this is a regular in our house!
Cook rice according to package instructions. I like using low-sodium vegetable broth for added flavor and nutrients, but the cooking liquid is up to you.
After cooking, let sit with lid covered for 5-15 minutes to absorb water before fluffing with a fork.
Prepare other recipe components...
Place all pesto ingredients in food processor and process until smooth. For this recipe, I like it to be a little thinner, so I added a tad more water. Season to taste and set aside.
Brown the ground turkey in a pan for ~5 minutes, until cooked through. Add diced onion, saute for 2-3 minutes, then add garlic, a splash of vegetables broth (or water) and cover to cook for a few more minutes, until onion is translucent but still a tad crunchy.
Mix in basil pesto and cooked rice. Add salt and pepper to taste (and I threw in a bit more garlic powder!)
Preheat the oven to 375 degrees F.
Use a paper towel to lightly brush dirt off of mushrooms. Remove stem.
Lightly oil tops of mushrooms with some olive oil and place bottom-side-up on baking sheet.
Fill each mushroom with turkey mixture. Drizzle with a very light drizzle of olive oil (I love the Wild Mushroom and Sage from the Crescent Olive 😉 )
Bake for 10-15 minutes, or until the mushrooms release their juice and become soft - but not falling apart.
Use a spatula to transfer to serving plate, top with herbs (parsley) and freshly ground pepper.
Appreciate the amazing aroma and enjoy!!
Mushrooms should be stored in a paper [NOT plastic] bag in the refrigerator. Use as soon as possible for best results.
Leftover filling is a fantastic salad topper for the next day's lunch!!
Ingredients
Directions
Cook rice according to package instructions. I like using low-sodium vegetable broth for added flavor and nutrients, but the cooking liquid is up to you.
After cooking, let sit with lid covered for 5-15 minutes to absorb water before fluffing with a fork.
Prepare other recipe components...
Place all pesto ingredients in food processor and process until smooth. For this recipe, I like it to be a little thinner, so I added a tad more water. Season to taste and set aside.
Brown the ground turkey in a pan for ~5 minutes, until cooked through. Add diced onion, saute for 2-3 minutes, then add garlic, a splash of vegetables broth (or water) and cover to cook for a few more minutes, until onion is translucent but still a tad crunchy.
Mix in basil pesto and cooked rice. Add salt and pepper to taste (and I threw in a bit more garlic powder!)
Preheat the oven to 375 degrees F.
Use a paper towel to lightly brush dirt off of mushrooms. Remove stem.
Lightly oil tops of mushrooms with some olive oil and place bottom-side-up on baking sheet.
Fill each mushroom with turkey mixture. Drizzle with a very light drizzle of olive oil (I love the Wild Mushroom and Sage from the Crescent Olive 😉 )
Bake for 10-15 minutes, or until the mushrooms release their juice and become soft - but not falling apart.
Use a spatula to transfer to serving plate, top with herbs (parsley) and freshly ground pepper.
Appreciate the amazing aroma and enjoy!!
Mushrooms should be stored in a paper [NOT plastic] bag in the refrigerator. Use as soon as possible for best results.
Leftover filling is a fantastic salad topper for the next day's lunch!!
