| 'Clean mushroom caps- if using portabella use the medium size and not the really big caps. Save the stems,clean them and finely dice them,removing the hard part off of the cut edge. In a saute pan cook the turkey,diced mushroom stems,onion,and Italian seasoning. When it is fully cooked and there is little to no liquid in the pan add the wine- use whatever you are drinking while making this :) Let the wine reduce almost completely. Take off the heat and let cool for just a couple of minutes. While still warm,add cream cheese and 1/4 C of the parmesan and mix completely. This should be a nice sticky consistency- if it isn''t then you can add more cream cheese. Stuff the mixture into the mushroom caps. Mix the bread crumbs or Panko with the remaining parmesan cheese in a small container. Invert the mushrooms and lightly push them into the dry mix. The crumbs should easily stick to the top of the mushroom cap. Put in a dish and cook at 350 until the mushrooms are cooked. Pleas |
