Stuffed Fresh Mushroom Recipe

500g large fresh mushrooms (about 24), cleaned and stems trimmed
600g extra lean turkey breast mince
1 clove garlic, minced
1/4 cup fine dry bread crumbs
1/4 cup thinly sliced spring onions
3 tablespoons soy sauce
1 teaspoon freshly minced ginger
1 egg white, lightly beaten
1/6 teaspoon red pepper flakes (optional)

Remove stems from mushrooms; finely chop enough stems to equal 1 cup.
Cook turkey with chopped stems and garlic in a frying pen over medium-high heat until turkey is no longer pink. Spoon off any fat. Stir in bread crumbs, spring onions, 2 tablespoons soy sauce, ginger, egg white and pepper flakes, if desired; mix well.
Brush mushroom caps lightly with the remaining 1 tablespoon soy sauce; spoon about 2 teaspoons stuffing into each mushroom cap.
Set oven to broil (260 °C). Place stuffed mushrooms on a rack. Broil 10cm from heat for 5 to 6 minutes or until hot.

Makes Makes 12 servings
Serving size: 2 mushrooms