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Ingredients
- approx 50 small mushrooms
- 2 ½ lbs ground turkey
- ½ cup chopped garlic
- 6 tsp chili powder
- 4 Tbsp paprika
- 2 tsp cayenne
- 2 tsp ground cumin
- 2 tsp salt
- 1 tsp crushed red pepper
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp freshly ground black pepper
- 2 tsp onion powder
- 1/2 tsp garlic powder
- ¼ cup chopped fresh parsley
Instructions
In a large mixing bowl, add the turkey. In a small mixing bowl, combine the remaining ingredients together. Mix well. Toss the turkey with the seasoning blend and mix well. Let the mixture sit covered and refrigerated while you prepare the mushrooms.
To prepare the mushrooms, you must first brush off any dirt that may be on the caps. Remove the stems and reserve; I also like to carefully slice the very top of the cap off so when I flip it over to fill it, it doesn’t roll around. Place the caps on a well-greased or non-stick sheet pan and brush with olive oil, then season with salt and pepper.
Take the stems you saved and chop them up, we are going to mix them in with the sausage mixture for more body. Stuff the caps generously with the sausage mixture. Bake uncovered at 350 degrees until mushrooms are tender and filling is brown on top, about 25 minutes.
To be safe with poultry, always cook to an internal temperature of 165 degrees, so if you are unsure, use a thermometer to test.
About this recipe
Recipe courtesy of Staudenmaier Chiropractic Wellness Center
