Turkey Stuffed Mushrooms

Though small, these bites pack a powerful punch of flavor and decadence. They're the ideal appetizer for your next dinner party, potluck, or simply a cozy night at home!

Pairing lean ground turkey with rich mascarpone creates a perfectly balanced blend of flavor and creaminess in each bite without being overly heavy. The thyme enhances the earthy quality of the mushrooms and intensifies the umami flavors for a delightful taste experience.

1 pound ground turkey

1 onion, finely diced

3 cloves garlic, minced

1 tbsp thyme leaves, minced

1/4 cup chives, finely minced

8 oz mascarpone

3 8 oz cartons whole mushrooms, cleaned

1 tsp Dijon mustard

1/2 cup panko breadcrumbs

1/4 cup Parmesan cheese

1 tsp salt, and more to taste

1 tsp oil

Remove stems from mushrooms (they pop out) but don't discard them. Put mushroom tops in a bowl with olive oil and salt, mix, and set aside. Mince mushroom stems.

In a skillet over medium heat, add oil, minced mushroom stems, and onions. Sauté for 5 minutes or until mushroom stems have lost most of their moisture. Add the ground turkey and cook until no longer pink. Add the minced garlic and thyme. Once cooked, set aside.

In a bowl, combine mascarpone, Dijon, panko, and 1 tsp of salt. Add the meat mixture to the mascarpone mixture and stir well to combine. Fill each mushroom with the mixture until heaping over and place onto a cookie sheet. Once all mushrooms are filled, sprinkle Parmesan cheese on top and place into a 350-degree oven for 20 to 25 minutes or until cheese is melted and mushrooms are cooked. Enjoy!