Turkey Salad Stuffed Mushrooms

Use smaller mushrooms for an appetizer

Use smaller mushrooms for an appetizer

This is a quick lunch or first course that helps use up some leftover turkey.

Turkey Salad Stuffed Portobellos

  • 4 large portobello caps cleaned and stems removed
  • 2 cups diced white turkey
  • 2 tbsp capers
  • 1 tbsp fresh parsley chopped fine
  • 4-5 artichoke hearts diced fine
  • 2 green onions chopped roughly
  • 2 tbsp spicy mustard
  • 2-4 tbsp greek yogurt
  • Salt/pepper
  • Romano cheese

Mix everything together until smooth and taste for seasoning. Brush inside and outside of each mushroom cap with olive oil and place on a greased baking sheet. Spoon filling into each cap and place in an oven at 350 degrees. Bake for 10 minutes then top with cheese and return to oven. Continue to bake until browned on top, about 10 minutes more.

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Chicken, Dinner, Food, Recipes and tagged , , . Bookmark the permalink.

2 Responses to Turkey Salad Stuffed Mushrooms

  1. Cecile says:

    This is nothing short of ‘genius’ – I love this idea!!!

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