Turkey and Chicken Stuffed Mushrooms With Parmesan Cheese

Hello. Hello. Hello.

First of all.  

FIONA IS 4 MONTHS OLD TODAY!!!!!!  Wow.  She is 2/3 of a year away from her 1st birthday. Holy Cow.  

Second of all.

I finished sewing project #5 last night.  Get ready for Sewing Spam tomorrow.

Third of all. 

I wanted to share with you a dish that Jason ADORED.  He usually likes my cooking.  However, this particular dish he said, "Bri, you have got to write this one down."  So, here is my all original,  completely PALEO, made up as I went, Stuffed Mushrooms.

These are great to make a head of time for a party, a get together, or as we had them, a full meal.

Turkey and Chicken Stuffed Mushrooms With Parmesan Cheese

*Paleo Recipe - Take out the Parmesan Cheese*

*Preheat Oven to 350 Degrees F.

Ingredients

• At least 8 Med - Large Bella Mushrooms  *Sam’s Club sells them at a great price.*
• Kept soft portions of Used Bella Mushrooms [Sliced and chopped depending on size.]  *Keep size consistent with other ingredients*
• 1/2 Lb Ground Turkey
• 1/2 Lb Ground Chicken
• Kosher Salt  *Kosher is always my preference*
• Fresh Ground Black Peppercorn
• ½ Yellow Onion [Diced small]
• 1/3 Red Bell Pepper [Diced small]
• 3 Cloves Garlic [chopped very small]
• * Important Tip: Dice Garlic Clove like an onion to achieve consistent size pieces.  This is important so you do not serve someone a stuffed mushroom that is filled with half a clove of Garlic while another is served with none.*
• 1 C Fresh Grated Parmesan
• 1 Egg
• ¼ C Almond Meal
• ¼ C Flax Seed Meal
• Baking Sheet
• Parchment Paper
• Parmesan Cheese Grater
• Spoon

How- To:

1.       Place Ground Turkey and Ground Chicken in a bowl and set out to let the meat come to room temperature.

2.       Rinse mushrooms and remove the stems.  Do not throw these stems away; instead place them in a bowl to process through in step #4.

3.       Take the stemless mushroom and a spoon.  Take the spoon and drag it around the inner circle of the inside of the mushroom to remove the dark colored feathery ring.  Do not worry about perfection.  No one will see if you missed a spot or two.  [You will throw this part away.]  The mushroom tops will be fragile so I suggest you directly place them on your baking sheet.

4.       Locate your bowl of stems and keep the soft portion of the stem.  Slice and keep the soft portion of the stem.  Discard the hard part.  Set aside.

5.       Grate your Parmesan Cheese and set aside.

6.       Dice the onion, bell pepper, and garlic.  Remember that you want to have the stems be in size accordance with these ingredients.

7.       Place stems in a pan with oil first, after a minute or so add the diced vegetables.  Season lightly.  Add the garlic about 45 seconds before you would like to remove the sautéed vegetables.  You only need to lightly cook the vegetables and slightly open up the garlic because they are going to finish cooking in the oven later.

8.       Set the pan aside and let the mixture come down to room temperature.  It is important to move the pan onto a different burner to remove as much heat as possible.  I do not remove the mixture from the pan because I want to retain as much flavor as possible for the following steps.

9.       In a large bowl mix the turkey and chicken together with your hands and season lightly.  [In essence, you are making a sausage mixture.]

10.   Add your cooled vegetable mixture. Mix.  Add the egg.  Mix.  Add a large portion of the Parmesan cheese. Mix.  Add Almond Meal and Flaxseed Meal.  Mix.  Season again Lightly.  Take a look at how loose it is.  You may need to add more of the Almond or Flaxseed Meal depending on your ingredient measurements and preference.  I was looking more for a meatball consistency. 

11.   Once you are satisfied with the consistency you are ready to scoop portions into you empty mushroom tops so they are protruding over top.

**If you are making this dish a few hours before you would like to cook them then Stop Here and place in refrigerator**

12.   Drizzle lightly with Parmesan cheese.

13.   Place in preheated oven for 25 minutes.  Check on them.  Cook for an additional 5-10 minutes.   *Resist the urge to check on them before the 25 minute mark.  **The fewer times you open an oven the better**

14.   Remove and let cool on your stovetop, do not remove from the pan until you are ready to serve.  Keep those juices together as long as you can!

15.   When ready to serve add Parmesan on top and you are done!

Happy 4 Month Birthday my LittleBabyFiona!

Cheers!