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Chinatown Turkey Stuffed Mushrooms
24 large fresh mushrooms, cleaned and stems trimmed
½ (16-ounce) package JENNIE-O® Ground Turkey
1 clove garlic, finely chopped
¼ cup fine dry breadcrumbs
¼ cup thinly sliced green onions
3 tablespoons reduced-sodium soy sauce, divided
1 teaspoon minced ginger root
1 egg white, lightly beaten
⅛ teaspoon crushed red pepper flakes, if desired
Heat broiler. Line broiler pan with aluminum foil. Place rack in broiler pan.
Remove stems from mushrooms; finely chop enough stems to make 1 cup. In medium skillet, cook turkey, chopped mushroom stems and garlic over medium-high heat, cook the turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
Stir breadcrumbs, onions, 2 tablespoons soy sauce, ginger root, egg white and red pepper flakes into skillet; mix well.
Brush mushroom caps lightly on all sides with remaining 1 tablespoon soy sauce; spoon about 2 teaspoons stuffing into each mushroom cap. Place stuffed mushrooms on rack in broiler pan. Broil 4 to 5 inches from heat source 5 to 6 minutes or until hot.
Always cook to an internal temperature of 165°F.Learn how to safely handle turkey.