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Ingredients
- 12-14 large mushroom caps, rinsed
- 1 pound fresh grnd turkey
- 1/2 c. chopped onion
- 1 T chopped garlic
- 1/4 c. fresh basil, chopped
- 1 1/2 c. fresh grated Parmesan
- 1 egg, slightly beaten
- 1/cup Italian seasoned bread crumbs
- 3 c. red wine (Merlot is really great)
- 1 c. water
Directions
- In large non-metal bowl put together turkey, onion, garlic, basil, 1 cup Parmesan, egg, bread crumbs, and 1 cup wine. Get your hands in there, and put together all ingredients thoroughly.Place mushroom caps in 12x14 baking dish, use a medium melon baller to drop generous amounts of stuffing mix into caps. Take remaining wine and water, pour into bottom of baking dish around caps (its OK to drizzle some extra wine over the top of caps if desired), sprinkle remaining Parmesan over caps. Cover tightly with foil, place in pre-heated 375°F oven for 30 min.
- Baste with juices from pan, and cook for another 30 min, tightly covered.
- Cool and enjoy! These are great at room temp, or possibly even still oven warm.
- Serves 12-14 people.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 213g | |
| Recipe makes 10 servings | |
| Calories 274 | |
| Calories from Fat 94 | 34% |
| Total Fat 10.63g | 13% |
| Saturated Fat 4.96g | 20% |
| Trans Fat 0.12g | |
| Cholesterol 70mg | 23% |
| Sodium 491mg | 20% |
| Potassium 348mg | 10% |
| Total Carbs 12.08g | 3% |
| Dietary Fiber 0.9g | 3% |
| Sugars 2.11g | 1% |
| Protein 18.94g | 30% |
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