Ingredients
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- 4 large portabello mushroom caps
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- 1 teaspoon extra-virgin olive oil
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- 1 shallot, minced
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- 2 tablespoons fine dry breadcrumbs
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- 4 teaspoons minced fresh sage leaves
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- ½ teaspoon salt
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- ½ teaspoon freshly ground black pepper
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- ⅛ teaspoon ground nutmeg
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- 12 ounces lean ground turkey
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- 3 ounces Cabot White Oak Cheddar, Cabot Sharp Cheddar or Cabot New York Extra Sharp Cheddar, grated (about ¾ cup)
Instructions
- Preheat grill to medium.
- Remove stems from mushroom caps. With spoon, scrape out and discard gills. Brush tops lightly with oil and set aside.
- Mix together in medium bowl shallots, breadcrumbs, sage, salt, pepper and nutmeg; add turkey and knead together just until seasonings are evenly distributed. Divide turkey mixture among mushroom caps.
- Place turkey-side-up on grill. Close lid (or cover with tent of foil) and cook for 10 to 12 minutes or until turkey is cooked through to center.
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- Visit Grilled Cheesy Portabello Caps with Turkey & Sage for full instructions
Originally posted 2019-02-04 21:39:06.
Originally posted 2019-02-04 21:39:06.
