Mushrooms stuffed with lean ground turkey, fresh ginger and sautéed onions make an impressive appetizer for your next get-together. This low-carb Chinatown Turkey Stuffed Mushrooms recipe is ready in under 30 minutes.
large fresh mushrooms, cleaned and stems trimmed
(16-ounce) package JENNIE-O® Ground Turkey
clove garlic, finely chopped
cup fine dry breadcrumbs
cup thinly sliced green onions
tablespoons reduced-sodium soy sauce, divided
teaspoon minced ginger root
egg white, lightly beaten
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. Stir to crumble, approximately 14 to 16 minutes. 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.