Turkey And Cipolline Stuffed Mushrooms

• 1 pound white mushrooms large
• olive oil
• sea salt
• 1 pound ground turkey cooked and crumbled into small bits
• 3/4 cup zucchini squash or grated yellow, squeeze out the excess water
• 1 clove garlic minced
• 1/2 cup balsamic chopped, marinated cipolline onions
• 3 tablespoons marinade balsamic, from onions
• 1/4 cup provolone grated, picante, plus small pieces for stuffing the olives
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup bread crumbs toasted
• 1 egg beaten
• 1 tablespoon olive oil if needed
• pitted black olives Large, enough to equal the number of mushrooms
• 1 pound white mushrooms large
• olive oil
• sea salt
• 1 pound ground turkey cooked and crumbled into small bits
• 3/4 cup zucchini squash or grated yellow, squeeze out the excess water
• 1 clove garlic minced
• 1/2 cup balsamic chopped, marinated cipolline onions
• 3 tablespoons marinade balsamic, from onions
• 1/4 cup provolone grated, picante, plus small pieces for stuffing the olives; see below
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup bread crumbs toasted
• 1 egg beaten
• 1 tablespoon olive oil if needed
• pitted black olives Large, enough to equal the number of mushrooms, plus some to snack on

1. Remove the stems from the mushrooms and place them gill side down on a lightly greased baking pan.
2. Drizzle the caps with a little olive oil and sprinkle with a little sea salt.
3. Turn the caps over and preheat the oven to 375 degrees.
4. In a medium bowl, mix together the next 9 ingredients (ground turkey through bread crumbs and taste for salt, adding a bit more if needed.
5. Mix in the beaten egg (add the tablespoon of olive oil if the ground turkey is very lean.)
6. Distribute the stuffing between the mushrooms.
7. Cut small pieces of provolone picante and stuff them into enough black olives to equal the number of mushrooms.
8. Press a stuffed olive into the center of each stuffed mushroom; sprinkle the mushrooms with some additional grated cheese, if desired.
9. Roast at 375 degrees for 25 - 30 minutes until mushrooms are cooked and cheese is golden.
10. Remove the stems from the mushrooms and place them gill side down on a lightly greased baking pan. Drizzle the caps with a little olive oil and sprinkle with a little sea salt. Turn the caps over and preheat the oven to 375 degrees.
11. In a medium bowl, mix together the next 9 ingredients (ground turkey through bread crumbs and taste for salt, adding a bit more if needed. Mix in the beaten egg (add the tablespoon of olive oil if the ground turkey was very lean.)
12. Distribute the stuffing between the mushrooms. Cut small pieces of provolone picante and stuff them into enough black olives to equal the number of mushrooms. Press a stuffed olive into the center of each stuffed mushroom; sprinkle the mushrooms with some additional grated cheese, if desired. Roast at 375 degrees for 25 - 30 minutes until mushrooms are cooked and cheese is golden.
13. Enjoy!

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Taken from www.yummly.com/recipe/Turkey-and-Cipolline-Stuffed-Mushrooms-1676033 (may not work)