PREP/COOK TIME: About One Hour
Makes 6 Servings

INGREDIENTS 

6 (4 to 5 inch-diameter) - Large Portobello Mushroom Caps, Cleaned; Stems Removed / Chopped

1 Lb – Jennie-O® 93% Lean | 7% Fat Ground Turkey

1 Tsp – Kosher Salt

½ Tsp – Coarse Black Pepper

1 Tbs – Gourmet Garden™ Garlic Stir-in Paste

2 Oz (About 4 – 5 Slices) – Prosciutto di Parma, Finely Sliced

3 Stalks – Scallions, Stems and Leaves, Chopped

1 Cup – Italian Style Bread Crumbs

¾ Cup – Pecorino Romano Cheese, Grated

2 Large – Eggs

½ Lb – Whole Milk Mozzarella, Sliced ¼” Thick

1 – Medium Red Onion, Peeled, Halved Pole to Pole (Vertically), Quartered and Sliced Thinly

2 Tbs – Extra Virgin Olive Oil

THE NITTY GRITTY

Pre-heat oven to 400° F / 204° C. In a medium mixing bowl, combine ground turkey, salt, pepper, garlic paste, prosciutto, mushroom stems, scallions, bread crumbs, cheese and eggs till blended. Scoop about 2 heaping tbs or so of mixture into each cap; pack firm and flushed with mushroom top. In a large tin-lined baking pan, or Pyrex baking dish—greased with olive oil—bake stuffed caps covered with foil on middle rack for 20 – 25 minutes, or till filling is firm. Remove foil cover and top each cap with mozzarella slice. Switch oven to broil on high; broil mushrooms till cheese is melty (roughly a minute). Add onion slice over each stuffed mushroom; continue to broil till cheese is golden and onion is slightly charred. Serve over homemade tomato sauce or even your favorite jarred sauce, if you’d like. I promise you, however, they’re simply delicious on their own.

NOVEMBER 13, 2019