Recipes

Remove stems from mushrooms; finely chop enough stems to equal 1 cup. Cook turkey with chopped stems and garlic in medium skillet over medium-high heat until turkey is no longer pink, stirring to separate turkey. Spoon off any fat. Stir in bread crumbs, green onions, 2 tablespoons soy sauce, ginger, egg white and pepper flakes, if desired; mix well. Brush mushroom caps lightly on all sides with remaining 1 tablespoon soy sauce; spoon about 2 teaspoons stuffing into each mushroom cap. * Place stuffed mushrooms on rack of foil-lined broiler pan. Broil 4 to 5 inches from heat 5 to 6 minutes or until hot. *Mushrooms may be made ahead to this point; cover and refrigerate up to 24 hours. Add 1 to 2 minutes to broiling time for chilled mushrooms.24 large fresh mushrooms (about 1 pound), cleaned and stems trimmed - 1/2 package JENNIE-O TURKEY STORE® Ground Turkey (20-ounce), any variety - 1 clove garlic, minced - 1/4 cup fine dry bread crumbs - 1/4 cup thinly sliced green onions - 3 tablespoons reduced-sodium soy sauce, divided - 1 teaspoon minced fresh ginger - 1 egg white, lightly beaten - 1/8 teaspoon red pepper flakes (optional)