More than 1 hour
tablespoons brown sugar
tablespoons ground paprika
tablespoon white sugar
tablespoon garlic salt
teaspoons freshly ground black pepper
teaspoon ground cayenne pepper
(3-pound) package JENNIE-O® Boneless Turkey Breast, thawed if frozen
green onions, chopped
cups prepared mustard barbeque sauce
slices JENNIE-O® Turkey Bacon
large fresh mushrooms, cleaned and stems trimmed
cup olive oil
cup Colby cheese, shredded
In small bowl, combine rub ingredients: brown sugar, paprika, sugar, garlic salt, black pepper and cayenne pepper. With mixture, rub entire surface of turkey.
Preheat oven to 350°F.
Bake until meat thermometer inserted into thickest portion of the meat reaches 165°F. as measured by a meat thermometer, approximately 90 minutes. Remove from oven, cover and let rest 5-10 minutes before slicing. Always cook to well-done.
While turkey is cooking, to make mustard sauce add onions and barbeque sauce into a sauté pan and simmer over low heat for 30 minutes. Let cool.
Preheat a nonstick skillet or electric griddle over medium heat (375°F.). Heat slices of bacon for 6-7 minutes or until desired crispness, turning frequently. Cut into small pieces
Heat broiler. Line broiler pan with aluminum foil. Place rack in broiler pan.
Brush mushroom caps lightly on all sides with olive oil; place turkey, turkey bacon and cheese 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.
Drizzle with mustard sauce.