ORIENTAL STUFFED MUSHROOMS
24 large mushrooms
1/2 cup reduced-sodium soy sauce
1/4 cup dry sherry
1/2 pound ground turkey
3/4 cup oats, uncooked, quick or old-fashioned
1/2 cup sliced green onions
1/4 cup finely chopped red or green bell pepper, or both
1 egg white, lightly beaten
1 tablespoon Dijon-style mustard
2 cloves garlic, minced
Salt and pepper, to taste
Shredded parmesan, optional
Remove and reserve stems from mushrooms. Place mushroom caps in large bowl.
In small bowl, combine soy sauce and sherry. Pour over mushroom caps. Cover and marinate at least 1 hour, stirring once after 30 minutes.
Finely chop reserved mushroom stems. Place in large bowl with turkey, oats, green onions, bell pepper, egg white, mustard, garlic, salt and pepper. Mix well.
Drain mushroom caps, reserving marinade. Fill caps with turkey mixture, packing well and mounding slightly. Place on broiler pan. Brush tops with reserved marinade.
Broil 7 to 8 inches from heat for 13 to 15 minutes or until turkey is cooked through. Just before pulling from broiler, you can add shredded parmesan. Allow to melt. Serve immediately.
Makes 8 servings
Source: Quaker |