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Turkey stuffed Mushrooms
Baby portabello caps (any large mushroom cap would work)
1/2 lb ground turkey
1tbsp dry herb mix (oregano parsley etc sold in stores)
1/4 cup Roasted red peppers
½ cup grated Romano cheese
4 dashes hot sauce
2 dash of Worcestershire
zest from half a lemon
1 clove of garlic
Toss mushroom caps with 2 teasp of balsamic and 1 tbls of olive oil, season and toss, par cook in a 350 degree oven until slightly tender, remove and set aside
Mix the turkey with the remaining ingredients, save .25 cup of romano for a bit later. Season nicely with salt and pepper and saute until the turkey is fully cooked. TASTE IT!!!
Add a pinch of the romano cheese into the mix, and incorporate thoroughly. ** reserve the rest for topping the mushrooms
Add a spoonful of the mixture to each mushroom cap so it heaps out and top with a pinch of the remaining cheese and roast in the oven until melted about 4 minutes at 400 degrees
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