Shiitake mushrooms, cleaned up and stems removed (any size, but medium/large caps work best).
1 lb lean ground turkey.
1/2 cup sweet onion, diced.
1/2 cup Celery, diced.
1 clove garlic, minced.
1/2 cup shiitake mushrooms (additional from caps).
1 cup Kale, carefully sliced.
2 tablespoons Worcestershire.
Oil and cayenne.
2 tablespoons freshly grated Asiago cheese.
In a frying pan on medium heat sautée onions, celery, garlic, and diced shiitakes for 3 minutes.
Include turkey. Cook till practically all the pink color is gone.
Include kale and 2 tablespoons Worcestershire. Permit kale to wilt.
Place shiitake caps on a lined baking sheet. Gently coat with oil. Dust both sides with Cayenne pepper.
Spoon turkey/kale mix onto prepared mushroom caps.
Location caps in preheated oven (350 degrees). Prepare for 6 minutes.
Include cheese. Prepare for 5-6 more minutes.
Note: I used 8 medium/large caps and had additional turkey mixture for leftovers. Use only enough cheese to taste to keep it low calorie.
These Turkey and Kale Stuffed Shiitake Mushrooms are packed with taste, high in protein, and half the work of your normal stuffed mushrooms.