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One year ago today, I published my first post on this blog.
A lot has happened in the past year. Published a lot of posts. Attempted to homeschool my daughter (like we all did and are doing). I celebrated 2 years of my kidney transplant and my son graduated from high school and has gone off to college. My father — who was living with us — passed away.
All while I have essentially locked myself down. I venture out some for errands that I can have delivered or that I need to attend in person. I did get to take my son to college — in Miami. We used a lot of disinfectant!
I am excited about the upcoming year. My life has been pretty turbulent even without pandemic conditions. Hopefully, things settle down a bit! I have plans for the blog and my business moving forward. I am excited that life may actually give me the room to make it happen!
As for today’s recipe, Spicy Turkey Stuffed Mushrooms, it’s another entry in the National Mushroom Month category.
And goat cheese…yum!
This recipe takes just over 30 minutes to make. I think it is a good main course or appetizer.
Spicy Turkey Stuffed Mushrooms
- 3 T. extra virgin olive oil divided
- 1 large Poblano pepper seeded and diced
- 1 lb. bulk turkey sausage
- 4 oz. goat cheese room temp, cut into small chunks
- 16 oz. medium Portobello mushrooms rinsed, stems removed, and patted dry
- Sea salt and black pepper to taste
- Preheat oven to 350°F and lightly grease a large roasting pan with one tablespoon olive oil. Set aside.
- Heat remaining olive oil in a large skillet over medium heat. Add diced poblano peppers and cook, stirring occasionally, until the peppers soften and develop a bit of color, approximately 3-4 minutes.
- Add turkey sausage to the skillet. Cook until no longer pink, approximately 6-8 minutes, breaking up the sausage into small pieces while cooking.
- Add goat cheese to skillet and cover for 1-2 minutes. Remove cover and stir until cheese is completely melted and combined with the turkey and pepper mixture. Remove from heat and set aside.
- Fill each mushroom cap with some of the turkey mixture. Drizzle the mushrooms with remaining olive oil and season with salt and black pepper, as desired.
- Place pan in the preheated oven and roast until the mushrooms are slightly browned around the edges, approximately 10-12 minutes. Remove from oven and serve immediately. Enjoy!
So here’s to the next year for the Rebooted MomMD! The best is yet to come!
Loving Life — The Reboot!