Goat Cheese Stuffed Mushrooms

Mushrooms are incredibly versatile. You can chop them up and throw them into scrambled eggs, grill them for savory, smoky goodness, or sauté them with ghee and garlic for a simple side (see Garlicky Mushrooms, page 181). These stuffed mushrooms might be the best of all because they're the perfect little containers for an unbelievable filling-and a super-quick dinner nonetheless. Don't even get me started on the bite-sized pieces of bacon!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.

Step 2

In a medium-sized skillet over medium-high heat, heat the oil. Add the onion and Anaheim pepper and cook, stirring, for 2 minutes. Add the garlic and cook for another minute. Add the turkey, zucchini, fennel seed, basil, salt, and pepper, and cook, stirring frequently and breaking up the meat, for 5 to 7 minutes, until the turkey is browned. Remove the pan from the heat and set aside.

Step 3

In a small skillet over medium heat, cook the bacon until crisp, about 4 minutes per side. Or bake it in the oven to avoid flipping the slices. Transfer the bacon to a plate lined with paper towels to drain and cool. Chop the bacon into small pieces.

Step 4

In a large bowl, combine the turkey mixture, chopped bacon, spinach, and goat cheese, and mix with a spatula until the goat cheese is melted and evenly distributed.

Step 5

Place the mushroom caps on the prepared baking sheet, and divide the filling evenly among the caps, mounding it on top of each. Drizzle each mushroom cap with olive oil, and bake for 15 minutes or until the edges of the mushroom caps have browned and appear slightly roasted.

Step 6

Top the stuffed mushrooms with additional black pepper and fresh chives or scallions and serve.