My oldest son has decided that he doesn’t like chicken or turkey, which of course means that my younger son follows suit. Since I refuse to simply serve red meat all the time that means I have to get creative in how I present turkey or chicken. Turkey meatballs or burgers are ok for him, roast chicken is not. These turkey stuffed mushrooms got his seal of approval, which I know means they are really good.
One of the problems with cooking ground turkey is that it often comes out dry. One of my favorite ways to combat that dryness is by mixing shredded zucchini into the meat. It adds much needed moisture and some veggies to boot. The turkey mixture in these mushrooms is made even creamier by the addition of babaganush. The creamy eggplant spread adds flavor and moisture and really brings the dish together. Stuffed into a portablella mushroom and baked until crunchy on top, it is a simple dish that is utterly satisfying.
Most commercially available babaganush is not Paleo. For this recipe I used Haig’s Baba Gannush which is my favorite commercially available kosher and paleo babaganush. It is made with tehini (sesame paste) which makes it taste like a cross between hummus and babaganush and I happen to love it, but if you want a more classic babaganush flavor you can make your own instead, using this babaganush recipe.
Preheat the oven to 375. Rub the mushroom caps with two tablespoons of oil and place them on a baking sheet. Bake until they are tender but not completely soft, approximately 10-15 minutes. Remove from the oven, drain any liquid, and set aside.http://paleokosherkitchen.com/wp-admin/post.php?post=145&action=edit#allergen-pop
Heat one tablespoon of coconut oil in a large sauté pan. Add the onion and cook, stirring frequently, until the onion is soft and lightly browned. Add the garlic and cook for one minute. Crumble the turkey into the pan and break it up with a spoon. Brown the turkey, then stir in the zucchini. Cook until the zucchini is soft, then stir in ¼ cup babaganush. Remove the pan from the heat
Spread 1 ½ tablespoons of babaganush on the inside of each mushroom cap. Divide the meat evenly between the mushrooms. Return the mushrooms to the oven. Bake until the tops are lightly golden, approximately 20 minutes.