4 Serves
48 Mins
Preheat the grill to 175°C and line two grill-proof pans with aluminum foil.
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MexicanVitamin E
2 mg / 15 mgVitamin K
9 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
32 µg / 400 µgCalcium
578 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
73 mg / 420 mgPhosphorus
497 mg / 1,250 mgPotassium
1195 mg / 4,700 mgSodium
608 mg / 2,300 mgZinc
6 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
43 µg / 55 µgFiber
5 g / 28 gSugar
9 g / 50 gSaturated Fat
12 g / 20 gCholesterol
138 mg / 300 mgCaffeine
0 mgNet Carbs
18 gAlcohol
0 g
Remove the stems from the mushrooms and finely chop them using a chef's knife. Arrange the mushroom caps gill-side up on the prepared pans.
Place the mushroom caps on the grill, close the lid, and cook for 10 to 15 minutes until they begin to soften.
Meanwhile, heat cooking oil in a large skillet over medium heat. Sauté the onion until softened, then add the chopped mushroom stems and cook for 2 minutes.
Stir in the garlic and paprika, cooking for 1 minute. Add the ground turkey and cook until browned and no longer pink, about 3 minutes.
Remove the skillet from the heat. Mix in the sun-dried tomatoes, Parmesan cheese, black pepper, and salt to taste.
Stuff the mushroom caps generously with the turkey mixture and top each with a slice of white cheese.
Return the stuffed mushrooms to the grill, cover, and cook for 10 to 15 minutes until the cheese is melted and the mushrooms are tender. Garnish with remaining sun-dried tomatoes and serve.
25
g149
g14
g
American
Indian