Here’s another way to make use of your leftover turkey. Or you can just use chicken. Again, I used my homemade turkey stock to add some additional flavor to these stuffed mushrooms. Although I used quinoa, feel free to try this recipe using another grain like rice or farro.
A couple notes about this recipe:
- Use large cup-shaped portobello mushrooms. The ones I used were about 4 inches in diameter. And the mushrooms that had a more cup-like shape worked best; keep in mind that the mushrooms will flatten out a bit when they are cooked. For example, looking at the mushroom photo above, the mushroom in middle worked less favorably than the one its left.
- There will be liquid! Mushrooms release liquid when they’re cooked and will continue to do so after cooking. I mentioned this because I don’t want you to be caught off guard. This liquid has flavor and can be used in stocks and broths; so feel free to save it for later use.
Try it and let me know what you think.
Prep Time: 10 minutes . Cook Time: 30 minutes . Yield: Serves 6
1/2 Lbs Roasted Turkey or Chicken, shredded
6 Large Portobello Mushrooms (4″ diameter)
1 1/2 Cups Quinoa, Cooked
2 Jalapeno Peppers, chopped
1 Cup Yellow Onions, chopped
1 Cup Tomatoes, chopped
1/2 Cup Stock (like this homemade turkey stock)
1/2 Cup Shredded Parmesan Cheese (plus extra for topping)
1+ Tablespoons Olive Oil
1/2+ Tsp Smoked Paprika
Salt and Black Pepper to taste
1. Preheat oven to 350 F. Prepare a baking sheet by lining it with parchment paper or foil lightly greased with cooking spray or oil.
2. Clean mushrooms and carefully remove stems. Chop stems and set aside. Brush mushroom caps with oil and season with salt, black pepper and paprika. Place mushrooms in baking sheet (gills up) and roast for 12 minutes. Remove mushrooms from oven and drain any excess liquid from tray; set aside to be filled later.
3. In a large skillet heat 1 tablespoon of oil. Cook onions for 5 minutes until translucent; stirring occasionally. Add chopped mushroom stems, tomatoes, garlic and jalapeno; cook vegetables for another 5 minutes. Stir in quinoa and stock; reduce heat and simmer until liquid is absorbed. Season with salt, smoked paprika and black pepper.
4. Stir in cheese and shredded turkey/chicken; mix well.
5. Fill each mushroom cap with about 1/2 cup of quinoa filling; sprinkle with Parmesan cheese. Return stuffed mushrooms to oven and roast for another 20 minutes.
