PESTO TURKEY STUFFED MUSHROOMS
BUT TERBALL, LLC
1 lb cremini (brown) mushrooms (about 30)
½ pound Butterball® Fresh Ground Turkey
¼ cup panko bread crumbs
¼ cup plus 1 Tbsp shredded Parmesan cheese, divided
¼ cup pesto sauce
¼ tsp salt
Dash of black pepper
Chopped fresh parsley (optional)
Preheat oven to 400 F. Spray a 13 x 9-inch baking pan
with nonstick cooking spray. Remove the stems from
the mushrooms; place them cap side down in the
Combine the turkey, panko, ¼ cup cheese, pesto, salt and
pepper in a medium bowl. Mix gently but thoroughly.
Shape teaspoonfuls of the meat mixture into balls;
press into the mushrooms. Sprinkle the remaining
1 Tbsp cheese over the stuffed mushrooms.
Bake about 20 minutes or until filling is cooked through.
Transfer the mushrooms to a serving plate; cool slightly.
Garnish with parsley. Makes 10 servings.