Spicy Chicken/Turkey Stuffed Mushrooms
Spicy Chicken/Turkey Stuffed Mushrooms
Spicy Chicken/Turkey Stuffed Mushrooms
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Ingredients
- 3 Tbs. extra virgin olive oil divided
- 1 large Poblano pepper seeded and diced. These are a very mild chili, you can use whatever suits your heat tolerance.
- 500 g Chicken or turkey sausage
- 120 g goat cheese room temp, cut into small chunks
- 400 g medium Portobello mushrooms rinsed, stems removed, and patted dry
- Optional:
- salt and black pepper to taste
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- Preheat oven to 180ºC/160ºC Fan/Gas 4 and lightly grease a large roasting tin with one tablespoon olive oil. Set aside.
- Heat remaining olive oil in a large skillet over medium heat. Add diced Poblano peppers and cook, stirring occasionally, until the peppers soften and develop a bit of color, approximately 3-4 minutes.
- Add sausage to the skillet. Cook until no longer pink, approximately 6-8 minutes, breaking up the sausage into small pieces while cooking.
- Add goat cheese to skillet and cover for 1-2 minutes. Remove cover and stir until cheese is completely melted and combined with the turkey and pepper mixture. Remove from heat and set aside.
- Fill each mushroom cap with some of the sausage mixture. Drizzle the mushrooms with remaining olive oil and season with salt and black pepper, as desired.
- Place tin in the pre-heated oven and roast until the mushrooms are slightly browned around the edges, approximately 10-12 minutes. Remove from oven and serve immediately. Enjoy!
Have you tried this recipe?Please leave a comment below, or If you have any other questions or problems Leave me a message HERE
Category: Meat, Recipes, Teatime Treats, Snacks, Party Food
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