Monday, October 14, 2013

Paleo Turkey Stuffed Mushrooms with Herbed Mayonnaise

This was another instance of recipe magic! Everything came together perfectly and I knew I had to share the finished product with you. Here is how it went down...

Portabella mushrooms were on sale so I picked some up at the grocery store. I came home and pulled some other ingredients out of the fridge-ground turkey for protein, spinach, peppers, sun dried tomatoes and some mayonnaise I had made earlier in the week. This turned out to be a big combination for success.

I am not always a fan of ground turkey. I think it can be pretty flavorless even when you season the hell out of it. When you stir in this herbed mayo after sautéing the turkey with the vegetables, the flavor is definitely there and it is delicious. So if you have written off ground turkey, hopefully you'll give it another try with this recipe! You could make this with ground chicken, beef or lamb..whatever you have on hand!

Do you have any other tips for making flavorful ground turkey recipes? Share them in the comments!

Turkey Stuffed Mushrooms with Herbed Mayonnaise
Time: 45 Minutes
Serves: 4

For the Herbed Mayonnaise:
1 egg yolk, room temperature
1 tsp mustard
1 tbsp lemon juice
1/4 cup olive oil
1/4 cup coconut oil, melted
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp cayenne pepper
1/2 tsp garlic powder
Dash of salt and pepper

For the Mushrooms:
4 Portabella mushrooms
1 tbsp olive oil
3 cloves garlic, minced
1/2 yellow onion, diced
1 lb ground turkey
1/2 cup julienne sliced sun dried tomatoes
Large handful of spinach, chopped
1 green bell pepper, diced

For the Herbed Mayonnaise:
Add egg yolk, mustard, lemon juice, salt and pepper to a blender. Blend on low until well combined.

Very slowly add the olive oil in while still blending on a low setting. Start just drop by drop adding the oil slowly and as you go you can start pouring faster ONLY after it emulsifies.

Once the olive oil as been added, the mayonnaise should be a thick consistency. Add the coconut oil, while still blending on a low setting. You can pour the coconut oil in more quickly.

Continue blending until all of the oil has been combined and you have a nice, thick mayonnaise. Add in the basil, oregano, cayenne and garlic powder and blend a few seconds longer until combined.

For the Mushrooms:
Preheat oven to 400F.

Cut off mushroom stems with a knife. Dice and set aside for later. Scoop out gills with a spoon and discard.

Brush the top of each mushroom with olive oil and place in a large baking dish, gill side up.

Heat olive oil in a large pan over medium heat. Once hot, add garlic and onion and sauté, stirring often, until onion is soft and translucent, about 3 minutes.

Add turkey sausage to the pan and cook, stirring often, until no longer pink and cooked through, about 6 to 8 minutes.

Add sun dried tomatoes, diced mushroom stems, spinach and bell pepper to pan. Sauté an additional five minutes.

Remove from heat and stir in herbed mayonnaise.

Divide mixture evenly between the four mushrooms and bake for 12 minutes.