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Turkey & Bacon Mushroom Caps

  • Ground
  • Lunch
  • Snack
  • Potluck
  • Entertaining
  • Everyday
  • 30 minutes to an hour

Not only is this a great appetizer to serve your family and friends, it is also a fantastic way to use leftover cooked turkey.

Yield

4 servings

Print Recipe

Ingredients

  • 3 slices bacon cut into 1/4 inch (5 mm) slices
  • 1 tbsp (15 mL) oil
  • 1 lb (454 g) ground Ontario turkey
  • 1 large garlic clove, minced
  • 2/3 cup (167 mL) fresh breadcrumbs
  • 2 tbsp (30 mL) Parmesan cheese, grated
  • 2 tbsp (30 mL) parsley, chopped
  • 1/4 tsp (1.25 mL) dried thyme
  • Salt & pepper to taste
  • 3 tbsp (45 mL) 10% cream
  • 8 large mushrooms (or 4 Portobello)
  • 1 tbsp (15 mL) butter, melted

Instructions

  • In small skillet, over medium heat, fry bacon until almost crisp
  • In a large nonstick skillet, heat oil over medium heat cook ground turkey until no longer pink. Add garlic and cook 1 minute. Remove from heat and stir in breadcrumbs, Parmesan, parsley and thyme. Season with salt and pepper.
  • Add bacon to ground turkey mixture and stir in cream, just until moistened.
  • Preheat oven to 425°F (220° C)
  • Cut stems from mushrooms, trim inside edge of cap to enlarge stuffing area; discard trimmings. Brush top of caps with melted butter and place top-down in baking dish. Fill caps with turkey filling. Bake for 10-12 minutes or until caps are tender.

Chef's Tips

  • Use shredded leftover cooked turkey in place of ground turkey.

Need More Help?

Learn everything you need to know about selecting, preparing, and cooking whole turkeys.

Classic Roasted Whole Turkey

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