Chinatown Stuffed Mushroom Recipe
24 large fresh mushrooms (about 1 pound), cleaned and stems trimmed
1/2 (20-ounce) package ground turkey
1 clove garlic, minced
1/4 cup fine dry bread crumbs
1/4 cup thinly sliced green onions
3 tablespoons reduced-sodium soy sauce, divided
1 teaspoon minced fresh ginger
1 egg white, lightly beaten
1/6 teaspoon red pepper flakes (optional)
Remove stems from mushrooms; finely chop enough stems to equal 1 cup. Cook turkey with chopped stems and garlic in medium skillet over medium-high heat until turkey is no longer pink, stirring to separate turkey. Spoon off any fat. Stir in bread crumbs, green onions, 2 tablespoons soy sauce, ginger, egg white and pepper flakes, if desired; mix well.
Brush mushroom caps lightly on all sides with remaining 1 tablespoon soy sauce; spoon about 2 teaspoons stuffing into each mushroom cap*. Place stuffed mushrooms on rack of foil-lined broiler pan. Broil 4 to 5 inches from heat 5 to 6 minutes or until hot.
*Mushrooms may be made ahead to this point; cover and refrigerate up to 24 hours. Add 1 to 2 minutes to broiling time for chilled mushrooms.
Makes 12 servings
Serving size: 2 mushrooms
| nutrients per serving | |
|---|---|
| calories: | 57 |
| total fat: | 2 g (30% of calories) |
| saturated fat | trace |
| cholesterol: | 15 mg |
| sodium | 193 mg |
| carbohydrate: | 4 g (27% of calories) |
| protein: | 6 g (44% of calories) |
| fiber: | 1 g |
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