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Mushrooms Stuffed with Turkey and Mango Chutney

Servings: 8 sampling portions (3 to 4 mushrooms per person)
Preparation time: 30 minutes
Cooking time: 50 minutes
Level of difficulty: Easy to average

The stuffed mushrooms may be frozen.

Ingredients

1 lb. (450 g) of pieces of turkey drumsticks, wings and breast
3 trays of cultivated mushrooms, stems removed
1 cup of Le Chèvre Noir cheddar cheese, grated

Mango Chutney

1 crushed tomato
onion, finely chopped
jalapeno, seeds removed and finely diced
2 ripe mangos, diced
cup of cider or wine vinegar
5 tbs. of maple syrup
1 tsp. of allspice

1. Place the pieces of turkey and all of the chutney ingredients in a large, thick-bottom saucepan. Bring to a boil and reduce heat by half. Cook for about 45 minutes. Let cool and set aside.

2. Blanch the mushroom caps for 2 minutes in boiling water seasoned with vinegar. Drain and dry well. Use a spoon to stuff the caps with the turkey and chutney mixture. Sprinkle with cheese and brown in the oven for a few minutes. Serve.

Note from Nicolas
My wine suggestion for the canapés is a Bonterra merlot from California, about $21. Made from organically grown grapes, this red wine is simply delightful. It is fruity with spicy notes and a lasting finish. Serve between 13°C and 16°C. This California merlot goes perfectly with molasses glazes, mixed vegetables and sweet and sour sauces.