Turkey Stuffed Mushrooms

Makes 75 Mushrooms


  • Herb Aioli                                                      
  • Mini Turkey Burgers
  • 1 Large Garlic Cove                                    
  • 2-1/2 Pounds Ground Turkey
  • 1/4 Cup Lemon Juice- fresh squeezed     
  • 1/2 Cup Dry Bread Crumbs
  • 1/4 Cup Salad Oil                                         
  • 1 Tbl Kosher Salt
  • 1 Tbl Dried Herbes de Provence                
  • 1 Tbl Dried Herbes de Provence
  • 2 Cups Mayonnaise                                      
  • 2 Tbls Mayonnaise                                                                           
  • 1/2 Tsp Worcestershire Sauce                                         
  • 2/3 Cup Whole cranberry sauce
  • 1/2 Pound Pepper Jack Cheese Sliced thin and cut in 1-inch squares
  • 1 Pound White Mushrooms Scrubbed with stem removed


For Aioli – Place garlic, lemon juice and oil in food processor. Puree until smooth.   Fold in Herbes de Provence and mayonnaise. Cover and chill. Hold for service.

For Turkey Stuffing – Mix all ingredients well and allow to rest in the refrigerator or at least 30 minute.

Assembly – Preheat oven to 375oF. Line a large, edged cookie tray with parchment paper. Starting with the mushroom, place a piece of the Pepper Jack cheese into the cavity and mound the remaining space with the turkey stuffing. Place the stuffed mushroom on the cookie tray and continue with the remaining mushrooms until all are stuffed and on the tray. Place in the oven for 15 to 20 minutes until mushroom is tender and turkey is browned on the top.

Serving – place a small amount of the herb Aioli on the serving plate and place two to 4 of the mushrooms on top of the aioli. Top the mushrooms with a small amount of the whole cranberry sauce and serve