Meat Stuffed Mushrooms with Mince Turkey and Cheese

Thank you for sharing - Save for later

These meat stuffed mushrooms make excellent appetizers for any fancy dinner or celebration table, such as Thanksgiving or Christmas. In fact, they are so pretty on their own with the melted cheese on top; they need nothing to make them pretty. The juices from the meat nestle inside the cap and keep them juicy that it’s difficult to have just one.

Our family loves stuffed mushrooms and I can just about make them anytime. We have a few family favorites, but the one that gets made very often is my Breadcrumb Stuffed Mushrooms. First, it’s because the ingredients are always on hand. Our next favorite are these stuffed with meat and Pesto Stuffed Mushrooms with Feta Cheese.

About these stuffed mushrooms

I mostly make these with ground turkey but beef, lamb or pork would work just as well. The ground meat, of course, needs to be cooked ahead of time which works perfectly as a make-ahead dish. Often, I buy large mushrooms and keep the meat ready so I make these on the day that my guest arrive.

The cheese helps keep the meat stuffing moist and of course who doesn’t love cheese.

Ingredients and substitutes

• Meat – Today I am using ground turkey but the same recipe would work with either Beef, Lamb or pork very successfully.
• Cheese – The Parmesan adds a nice nutty flavor while the Mozarella helps hold everything together. The cheddar adds a nice sharpness to the bread.
• Onions – I love to use onions for extra flavor but you can omit it altogether. If you do use onions I highly recommend you saute them to take the raw bite and pungent flavor.
• Garlic – a little goes a long way but does add tons of flavor.
• Herbs – I love fresh cilantro but parsley works just a well.

Step by step instructions

The video below shows the recipe for breadcrumb stuffed mushrooms. The process is the same. But of course bread crumbs as a stuffing. I hope you find the rest of it helpful.

Prepare mushrooms 

• Preheat oven at 190 C / 380 F.

• Wipe the mushrooms well with a damp cloth.
• Remove caps and gills (the black part on the underside) to create space for stuffing.
• Line a baking tray with aluminum foil for easy cleanup.
• Spray the foil with a little olive oil.
• Lightly brush each mushroom cap with olive oil.
• Place the mushroom and keep ready for stuffing.
• Chop the mushroom stalks finely and add them to the chopped onions to cook them with the ground meat.

Meat Stuffed Mushrooms Progres Pictures1

Meat Stuffed Mushrooms Progres Pictures3

Meat Stuffed Mushrooms Progres Pictures2

Meat Stuffed Mushrooms Progres Pictures4

Cook meat

• Add one tbsp olive oil to a saute pan.
• Saute the garlic, chopped onion, and mushroom stalks until onions are translucent.
• Add the ground meat and use a spatula to break it apart.
• Cook on medium-high so the meat browns and all the excess moisture is evaporated.
• Cook for 5 minutes so the meat is cooked.
• Add the dried oregano.
• Season with salt and pepper.
• Set aside to cool slightly.

Prepare filling

• In a mixing bowl combine all the filling ingredients.
• Ground meat, cilantro/parsley, Parmesan, mozzarella, and cheddar.
• Combine well. Then, add bread crumbs.
• Season with salt and pepper.

Stuff mushrooms

• Divide the mixture evenly between the mushrooms. Use a small spoon to fill the mushroom caps but do not press down. You want the filling to be light and airy.
• Bake for about 20 minutes until lightly golden.
• Garnish with fresh herbs before serving.

Tips to make perfect stuffed mushrooms

1. Never wash mushrooms – use a damp cloth to wipe them clean.
2. Mushrooms tend to absorb flavor and discolor easily – keep them covered as much as possible.
3. When preparing mushrooms for stuffing – use a small teaspoon, not large spoon and remove the black gills carefully to create more space.
4. When necessary – saute the chopped mushroom stalks this will prevent the filling from becoming too soggy.
5. Never press the stuffing into the mushrooms – keep them light and airy. Pressing the stuffing will make it dense and soggy. Instead, add the leftover stuffing in the tray and bake it with the mushrooms.

Frequently asked questions

You may also like

Did you enjoy this recipe? Please ⭐️⭐️⭐️⭐️⭐️ it.
Save it for later.
You can also find a collection of my recipes and  tutorials here on Pinterest. Follow me on Facebook, Twitter, and Instagram.
And, don’t forget to subscribe to my blog to receive new recipes by email.

Meat Stuffed Mushrooms with Minced Turkey and Cheese

Author: Veena Azmanov

Print Pin Rate

Share by Email Share on FB Save Grow Saved! Add to Favorite Saved!

Prep Time: 15 minutes mins

Cook Time: 18 minutes mins

Total Time: 33 minutes mins

Calories: 133kcal

Adjust Servings Here: 5 servings

Description

These meat stuffed mushrooms make excellent appetizers for any fancy dinner or celebration table such as Thanksgiving or Christmas. In fact, they are so pretty on their own with the melted cheese on top; they need nothing to make them pretty. The juices from the meat nestle inside the cap and keep them juicy that it’s difficult to have just one.

Video

Ingredients 

1x2x3x

• ▢ 10 (10) Mushrooms  (large)
• ▢ ½ lb (250 g) Ground Turkey
• ▢ 4 tbsp (4 tbsp) Olive oil 
• ▢ 2 tbsp (2 tbsp) Cheddar
• ▢ 2 tbsp (2 tbsp) Mozarella
• ▢ 2 tbsp (2 tbsp) Parmesan
• ▢ ¼ cup (¼ cup) Parsley 
• ▢ 4 tbsp Breadcrumbs (dry )
• ▢ ¼ tsp (¼ tsp) Salt
• ▢ ¼ tsp (¼ tsp) Pepper

For the ground meat

• ▢ ½ (½) Onion (chopped fine)
• ▢ 1 clove (1 clove) Garlic (minced)
• ▢ 1 tbsp (1 tbsp) Olive oil
• ▢ ¼ tsp (¼ tsp) Oregano  (dried)
• ▢ ½ tsp (½ tsp) Salt
• ▢ ¼ tsp (¼ tsp) Pepper

Cook ModePrevent your screen from going dark

Follow Veena Azmanov on Pinterest

Instructions

• Preheat oven at 190 C / 380 F

PREPARE MUSHROOMS

• Wipe the mushrooms well with a damp cloth
• Remove caps and gills (the black part on the undersidto create space for stuffing
• Line a baking tray with aluminum foil for easy cleanup
• Spray the foil with a little olive oil
• Lightly brush each mushroom cap with olive oil
• Place the mushroom and keep ready for stuffing.
• Chop the mushroom stalks finely and add them to the chopped onions to cook them with the ground meat.

COOK MEAT

• Add one tbsp olive oil to a saute pan
• Saute the garlic, chopped onion, and mushroom stalks until onions are translucent.
• Add the ground meat and use a spatula to break it apart.
• Cook on medium-high so the meat browns and all the excess moisture is evaporated.
• Cook for 5 minutes so the meat is cooked
• Add the dried oregano
• Season with salt and pepper.
• Set aside to cool slightly

PREPARE FILLING

• In a mixing bowl combine all the filling ingredients
• Gound meat, cilantro/parsley, Parmesan, Mozarella, and cheddar
• Combine well then add bread crumbs
• Season with salt and pepper.

STUFF MUSHROOM

• Divide the mixture evenly between the mushrooms. Use a small spoon to fill the mushroom caps but do not press down. You want the filling to be light and airy
• Bake for about 20 minutes until lightly golden
• Garnish with fresh herbs before serving.

Conversions Used

1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,

Nutrition Information

Calories: 133– kcalCarbohydrates: 3– gProtein: 17– gFat: 6– gSaturated Fat: 3– gCholesterol: 40– mgSodium: 609– mgPotassium: 307– mgFiber: 1– gSugar: 1– gVitamin A: 406– IUVitamin C: 6– mgCalcium: 107– mgIron: 1– mg

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

Did you make this recipe? Share it with me.Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov

Add to CollectionGo to Collections

Thank you for sharing - Save for later