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Grilled Cheesy Portabello Caps with Turkey & Sage

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Grilled Cheesy Portabello Caps with Turkey & Sage
Grilled Cheesy Portabello Caps with Turkey & Sage

Grilled Cheesy Portabello Caps with Turkey & Sage

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Serves: 4
Rating: 5.0/5
( 1 voted )

Ingredients

    • 4 large portabello mushroom caps
    • 1 teaspoon extra-virgin olive oil
    • 1 shallot, minced
    • 2 tablespoons fine dry breadcrumbs
    • 4 teaspoons minced fresh sage leaves
    • ½ teaspoon salt
    • ½ teaspoon freshly ground black pepper
    • ⅛ teaspoon ground nutmeg
    • 12 ounces lean ground turkey
    • 3 ounces Cabot White Oak Cheddar, Cabot Sharp Cheddar or Cabot New York Extra Sharp Cheddar, grated (about ¾ cup)

Instructions

  1. Preheat grill to medium.
  2. Remove stems from mushroom caps. With spoon, scrape out and discard gills. Brush tops lightly with oil and set aside.
  3. 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.
  4. 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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  7. Visit Grilled Cheesy Portabello Caps with Turkey & Sage for full instructions

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Grilled Cheesy Portabello Caps with Turkey & Sage

Found this recipe helpful? Don't forget to SHARE on Pinterest!
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