Turkey and Spinach Stuffed Mushrooms

Warm stuffed mushrooms are a delicious appetizer packed with a creamy and decadent filling. They are also a great low waste recipe because the mushroom stems are chopped and added to the turkey and spinach stuffing.

Prep Time15 minsCook Time35 minsTotal Time50 mins
 30 large cremini mushrooms
 1 tbsp (15 ml) olive oil
 1 bag (142 g) spinach
 6 slices bacon, finely chopped
 ½ lb (250 g) ground lean turkey
 ½ tsp (2 ml) each salt and freshly ground pepper
 2 cloves garlic, minced
 ¼ tsp (1 ml) dried oregano leaves
 ¼ cup (60 ml) dry breadcrumbs
 ¼ cup (60 ml) grated Parmesan cheese
 ½ cup (125 ml) cream cheese, room temperature
 ½ cup (125 ml) crumbled goat cheese
 2 tbsp (30 ml) chopped fresh chives
Steps:
1

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper; set aside. Remove and finely chop the stems from mushrooms; set aside. Heat the oil in a large skillet set over medium-high heat. Add spinach and sauté for 2 to 3 minutes or until wilted. Transfer to fine-mesh strainer; cool. Squeeze dry and finely chop.

2

Add bacon to the skillet set over medium-high heat. Cook for 3 to 4 minutes or until golden. Crumble in turkey and season with salt and pepper. Cook, stirring occasionally, for 5 to 8 minutes or until golden brown. Stir in the chopped mushroom stems, garlic and oregano. Sauté for 5 minutes or until mushrooms are tender and pan is dry. Cool completely.

3

Stir in the chopped spinach, breadcrumbs and Parmesan cheese until well mixed. Stir in cream cheese, goat cheese and chives until blended. Spoon a heaping tablespoon into each mushroom cap and place on the prepared pan, leaving 2-inch (5 cm) space between caps. Bake for 20 to 25 minutes or until mushrooms are tender and filling is heated and golden brown. Serve immediately.

Cook's Notes:
4

Makes 30

These mushroom caps are also delicious as a main course. Just swap cremini mushrooms for Portobello mushroom caps. For added crunch swap traditional dry breadcrumbs for Japanese panko breadcrumbs.

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Ingredients

 30 large cremini mushrooms
 1 tbsp (15 ml) olive oil
 1 bag (142 g) spinach
 6 slices bacon, finely chopped
 ½ lb (250 g) ground lean turkey
 ½ tsp (2 ml) each salt and freshly ground pepper
 2 cloves garlic, minced
 ¼ tsp (1 ml) dried oregano leaves
 ¼ cup (60 ml) dry breadcrumbs
 ¼ cup (60 ml) grated Parmesan cheese
 ½ cup (125 ml) cream cheese, room temperature
 ½ cup (125 ml) crumbled goat cheese
 2 tbsp (30 ml) chopped fresh chives

Directions

Steps:
1

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper; set aside. Remove and finely chop the stems from mushrooms; set aside. Heat the oil in a large skillet set over medium-high heat. Add spinach and sauté for 2 to 3 minutes or until wilted. Transfer to fine-mesh strainer; cool. Squeeze dry and finely chop.

2

Add bacon to the skillet set over medium-high heat. Cook for 3 to 4 minutes or until golden. Crumble in turkey and season with salt and pepper. Cook, stirring occasionally, for 5 to 8 minutes or until golden brown. Stir in the chopped mushroom stems, garlic and oregano. Sauté for 5 minutes or until mushrooms are tender and pan is dry. Cool completely.

3

Stir in the chopped spinach, breadcrumbs and Parmesan cheese until well mixed. Stir in cream cheese, goat cheese and chives until blended. Spoon a heaping tablespoon into each mushroom cap and place on the prepared pan, leaving 2-inch (5 cm) space between caps. Bake for 20 to 25 minutes or until mushrooms are tender and filling is heated and golden brown. Serve immediately.

Cook's Notes:
4

Makes 30

These mushroom caps are also delicious as a main course. Just swap cremini mushrooms for Portobello mushroom caps. For added crunch swap traditional dry breadcrumbs for Japanese panko breadcrumbs.

Turkey and Spinach Stuffed Mushrooms
IngredientsDirections