APPETIZERS
Turkey Bacon Mushroom Caps
| 3 | Slices bacon cut into 1/4 inch (5mm) slices |
| 1 | Large clove garlic, minced |
| 2/3 cup/150 mL | Fresh breadcrumbs |
| 2 tbsp/30 mL | Grated Parmesan cheese |
| 2 tbsp/30 mL | Chopped parsley |
| 1/4 tsp/1 mL | Dried thyme |
| To taste | Salt and pepper |
| 1/4 lb/125 g | Chopped cooked Turkey |
| 3 tbsp/45 mL | 10% cream |
| 8 | Large mushrooms (or 4 Portobello) |
| 1 tbsp/15 mL | Butter melted |
Directions:
In small skillet, over medium heat, fry bacon until almost crisp; add garlic and cook 1 minute. Remove from heat and stir in breadcrumbs, Parmesan, parsley and thyme. Season with salt and pepper. In food processor, process turkey until minced. Add bacon mixture and pulse a few times to mix. With machine running, drizzle in cream, just until moistened. Cut stems from mushrooms, trim outside edge of cap to enlarge stuffing area; discard trimmings. Brush top of caps with melted butter and place top-down in baking dish. Fill caps with turkey filling. Bake at 425 deg. F (220 deg. C) 10 to 12 minutes until caps are tender.
Makes 4 servings.
