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This is an easy recipe that will definitely make you a star. The salty tang of the Pecorino Romano balances the sweet, garlic flavor of the Sweet Onion Jam. This recipe will make 25-30 mushroom caps depending on the side of the mushrooms.
Ingredients:
For Stuffing:
25-30 Crimini mushrooms, stems removed
1/2 lb. ground turkey
1/2 cup grated Pecorino Romano cheese
1/4 cup panko break crumbs
1/2 cup Sweet Onion Jam
1/4 cup chopped flat leaf parsley
For Glaze:
1/2 cup Sweet Onion Jam
2 tablespoons water
Preheat oven to 375 degrees.
In a large mixing bowl, combine ground turkey, Pecorino Ramano, panko bread crumbs, Sweet Onion Jam & parsley. Using a fork, mix ingredients together.
Place approximately 1 tablespoon of turkey mixture into each mushroom cap. Place caps on a sheet pan and bake for 40-50 minutes.
Make glaze by heating Sweet Onion Jam & water in a small saucepan over medium heat - stir until just bubbling. Spoon glaze over warm mushroom caps.
A 2010 NASFT sofi Award Winner, this jam is a magical combination of the sweet onions that I grew up with in the South and fresh roasted garlic. We use this jam to create our sharp cheddar Sweet Onion Jam Biscuits and spoon it over cream cheese to serve with water crackers. It also makes an amazing marinade and glaze for roasted pork!
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