YOUR SOLIN GENERATED RECIPE
Herb-Stuffed Mushrooms with Sun-Dried Tomatoes
Lean ground turkey and sun-dried tomatoes roasted inside savory cremini mushroom caps for a juicy, herb-infused bite that satisfies without garlic or onion.
INGREDIENTS
8 oz Ground turkey
8 large Cremini mushrooms
1 tbsp Sun-dried tomatoes
1 tbsp Fresh parsley
1 tsp Fresh thyme
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tbsp Almond flour
0.25 tsp Olive oil
1 tbsp Parmesan cheese
0.25 tsp Smoked paprika
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Clean the cremini mushrooms with a damp cloth and carefully remove the stems by popping them out with your thumb.
Finely chop the mushroom stems and place them into a medium-sized mixing bowl.
Add the ground turkey, chopped sun-dried tomatoes, fresh parsley, fresh thyme, sea salt, black pepper, almond flour, and smoked paprika to the bowl.
Mix the ingredients thoroughly by hand until the herbs and spices are evenly distributed throughout the turkey.
Lightly brush the exterior of each mushroom cap with olive oil and arrange them hollow-side up on the prepared baking sheet.
Spoon the turkey mixture into each mushroom cap, pressing down gently and mounding the filling slightly on top.
Sprinkle the grated parmesan cheese evenly over the top of each stuffed mushroom.
Bake for 22 minutes until the turkey is fully cooked through and the cheese topping is melted and golden brown.