Cranberry Cream Cheese & Turkey Stuffed Mushrooms
11/27/2019, 6 a.m.
Cranberry Cream Cheese & Turkey Stuffed Mushrooms Yield: 24 / Total Time: 40 mins
• 24 cremini mushrooms or button mushrooms
• 1/4 cup cranberry sauce
• 1 – 8 oz block cream cheese (room temperature)
• 1 lb ground turkey
• 1 tsp ground sage
• Salt & fresh ground pepper
• 1/2 cup bread crumbs
• 1 tbsp chopped parsley for garnish
• 2 tbsp butter
Preheat your oven to 400 degrees.
Clean and remove the stems from the mushrooms.
Line up the mushrooms on a baking sheet. Set aside.
In a skillet, add the ground turkey. Season with the ground sage, salt and pepper. Cook until the turkey is no longer pink, and cooked through. Set aside to cool.
In a mixer, cream the cream cheese until smooth.
Stir in the cranberry sauce.
Once the turkey has cooled, mix it into the cream cheese mixture.
Add a tablespoon of the turkey/cream cheese mixture into the centres of the mushrooms.
Place the tray of mushrooms in the oven and bake for 15 – 20 minutes.
While the mushrooms are baking, melt 2 tbsp of butter in a skillet and add the bread crumbs. Cook until browned.
When the mushrooms are done baking, remove them from the oven, sprinkle them with the bread crumbs, and garnish with the chopped parsley.