Turkey & Cranberry Stuffed Mushrooms
Prep time20 min
Total time40min
ServingsMakes 24 servings, 1 mushroom each.
Ingredients
- 24 fresh mushrooms (1-1/4 lb.)
- ½ lb. 93%-fat-free ground turkey
- ⅛ tsp. garlic powder
- ¼ tsp. ground sage
- 20 RITZ Garlic Butter Crackers, finely crushed
- ½ cup mashed cooked sweet potatoes
- ⅓ cup sliced green onions, divided
- 2 Tbsp. whole berry cranberry sauce
Preparation
- Heat oven to 400°F.
- Remove stems from mushrooms. Finely chop stems; place in medium skillet sprayed with cooking spray.
- Add turkey and seasonings; cook on medium-high heat 5 min. or until turkey is no longer pink and all the mushroom liquid has cooked off, stirring frequently. Remove from heat.
- Add cracker crumbs, potatoes and 1/4 cup onions; mix well.
- Place mushroom caps on baking sheet; fill with turkey mixture.
- Bake 20 min. or until filling is done and mushrooms are tender.
- Place mushrooms on platter; top with cranberry sauce and remaining onions.
Nutrition Notes
All the flavors of Thanksgiving are stuffed into these delicious low-fat mushrooms. Enjoy!
Recipe Tips
- Make Ahead
The mushroom caps can be stuffed ahead of time. Refrigerate up 24 hours. Let stand at room temperature 30 min. before baking as directed. Top with cranberry sauce and remaining onions before serving. - How to Cook the Sweet Potato
Pierce potato in several places with fork; place on microwaveable plate or paper towel. Microwave on HIGH 5 to 6 min. or until tender. Cool, then peel potato and mash until smooth.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 40 |
| % Daily Value* | |
| Total fat 1.5g | |
| Saturated fat 0g | |
| Trans fat 0g | |
| Cholesterol 5mg | |
| Sodium 30mg | |
| Carbohydrate 4g | |
| Dietary fiber <1g | |
| Total sugars 2g | |
| Added sugars 0g | |
| Protein 3g | |
| Vitamin A | 6 %DV |
| Vitamin C | 2 %DV |
| Calcium | 0 %DV |
| Iron | 2 %DV |
| Potassium | 2 %DV |
| Vitamin D | 0 %DV |