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Turkey and Mushroom Barbecue Stuffed Sweet Potatoes
Rated 5 stars by 153 users
Category
Appetizers
Servings
8
Prep Time
20 minutes
Cook Time
20 minutes
Author:
The Mushroom Council
Greensbury's organic ground turkey works perfectly with this quick & simple crowd pleasing turkey & mushroom barbecue stuffed sweet potatoes recipe.
Ingredients
-
1lb lean or extra-lean ground turkey
16oz white button mushrooms, halved
1 small yellow onion, diced
3/4 cup low-sugar barbecue sauce
4 large sweet potatoes, baked and cooled
1/2 cup shredded low-fat Monterey Jack cheese
4 scallions, finely chopped
Directions
Add mushrooms to a food processor and pulse until finely chopped.
Combine mushrooms and turkey in a large bowl, mixing with hands. Place a skillet over medium-high heat, then add turkey mixture. Cook stirring often, until it begins to brown, about 5 minutes.
Add onions and cook another 7 minutes, or until turkey is no longer pink. Drain excess liquid, then add barbecue sauce and heat through.
Preheat broiler to high.
Cut sweet potatoes in half lengthwise and scoop out flesh. Add flesh to turkey mixture and stir to combine.
Place potato shells on a baking sheet and spoon in turkey mixture, topping with cheese.
Broil 5 minutes, or until cheese is brown and bubbling. Remove, sprinkle with scallions and serve.
Recipe Note
Trading out half your ground meat/poultry for chopped mushrooms adds vitamins and fiber while reducing sodium and fat, according to Eric Davis, a spokesperson for The Mushroom Council. The flavor and texture are hardly affected, and carnivores and veggie-averse kids will never know what’s missing or, more important, what’s been added!
Mushrooms have been used medicinally for centuries. They are widely known for promoting heart health, well-being and immunity. Mushrooms have even been used in cancer treatment.
Mushrooms are the only natural source of vitamin D in the produce aisle. Just like humans, mushrooms naturally produce vitamin D following exposure to sunlight. Boost the vitamin D in your own mushrooms by leaving them out in the sun before consuming.
Recipe adapted from TheMushroomCouncil.
