Blended Turkey & Mushroom BBQ Stuffed Sweet Potatoes

Pluck some plump sweet potatoes from your local farmer’s market and save them for this recipe. These taters were born to be stuffed with a blend of White mushrooms and juicy ground turkey. This delicious combo will be seasoned with a tangy barbecue and topped with creamy cheese. Best of all, they only take about 15 minutes of prep. You can even skip the oven and microwave the taters to save time instead! Now that’s what we call some “sweet” potatoes.

The chefs at The Mushroom Council got crafty, using ground turkey and White mushrooms to add a savory, texture-rich twist to the traditional tater. But then they got really wild: tossing in BBQ sauce! Trust us, when paired with shredded Monterey Jack cheese and a little onion, it’s one scrumptious combo. 


FRESH MUSHROOM BLEND RECIPES

Blended Turkey & Mushroom BBQ Stuffed Sweet Potatoes


  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Yield: Serves 8

Description

We are so lucky the Mushroom Council developed this recipe so we could share it with you! This recipe uses a blend of lean ground turkey and white button mushrooms to create a hearty filling for tender sweet potatoes. Skip the oven and simply microwave the potatoes until tender for a quick dinner. Pair with a simple salad for a meal.


Ingredients

  • 4 large sweet potatoes, about 1 pound each
  • 16 Ounces Monterey Mushrooms® white button mushrooms
  • 1 Pound lean ground turkey
  • 1 small yellow onion, diced
  • 2 Cups prepared barbecue sauce
  • 2 Cups shredded Monterey Jack cheese
  • 4 green onions, white and green portion sliced

Instructions

  1. Pierce potatoes in several places with a fork and cook in the microwave according to your unit’s instructions, 13 to 15 minutes, until fork-tender. Let sit until cool enough to handle.
  2. Add mushrooms to the bowl of a food processor and pulse until finely chopped (or finely dice by hand if preferred). Blend ground turkey and mushrooms in a large bowl.
  3. Preheat a large skillet over medium-high heat and add the turkey and mushrooms. Cook, stirring often, until it begins to brown, about 5 minutes. Add onion. Continue to cook, until the turkey is browned and no longer pink, about 7 more minutes. Drain excess liquid.
  4. Add barbecue sauce and stir until heated through, about 2 minutes. Cut each sweet potato in half lengthwise. Place cut-side up on a baking sheet. Use a fork to mash some of the potato and move to the sides to create a space for the filling. Spoon barbecue filling into each of the 8 potato halves. Sprinkle with an equal amount of cheese.
  5. Broil on high for five minutes, until cheese is browned and bubbling. Serve warm.
  6. Note: This recipe makes enough for eight servings. Depending on how many servings you need, consider cooking only two potatoes and refrigerating the rest of the filling for a meal later in the week. It will keep for up to three days and makes delicious sandwiches, or use the filling to top a dinner salad.

Are you intimidated by the concept of blending mushrooms with ground meat? If so, visit our Blending with Fresh Mushrooms web page to view easy step-by-step instructions with illustrations to take the guess work out of the equation. Don't be nervous- once you understand this concept, it's easy to incorporate in your everyday favorite ground meat dishes.

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Blended Turkey & Mushroom BBQ Stuffed Sweet Potatoes


  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Yield: Serves 8

Description

We are so lucky the Mushroom Council developed this recipe so we could share it with you! This recipe uses a blend of lean ground turkey and white button mushrooms to create a hearty filling for tender sweet potatoes. Skip the oven and simply microwave the potatoes until tender for a quick dinner. Pair with a simple salad for a meal.


Ingredients

  • 4 large sweet potatoes, about 1 pound each
  • 16 Ounces Monterey Mushrooms® white button mushrooms
  • 1 Pound lean ground turkey
  • 1 small yellow onion, diced
  • 2 Cups prepared barbecue sauce
  • 2 Cups shredded Monterey Jack cheese
  • 4 green onions, white and green portion sliced

Instructions

  1. Pierce potatoes in several places with a fork and cook in the microwave according to your unit’s instructions, 13 to 15 minutes, until fork-tender. Let sit until cool enough to handle.
  2. Add mushrooms to the bowl of a food processor and pulse until finely chopped (or finely dice by hand if preferred). Blend ground turkey and mushrooms in a large bowl.
  3. Preheat a large skillet over medium-high heat and add the turkey and mushrooms. Cook, stirring often, until it begins to brown, about 5 minutes. Add onion. Continue to cook, until the turkey is browned and no longer pink, about 7 more minutes. Drain excess liquid.
  4. Add barbecue sauce and stir until heated through, about 2 minutes. Cut each sweet potato in half lengthwise. Place cut-side up on a baking sheet. Use a fork to mash some of the potato and move to the sides to create a space for the filling. Spoon barbecue filling into each of the 8 potato halves. Sprinkle with an equal amount of cheese.
  5. Broil on high for five minutes, until cheese is browned and bubbling. Serve warm.
  6. Note: This recipe makes enough for eight servings. Depending on how many servings you need, consider cooking only two potatoes and refrigerating the rest of the filling for a meal later in the week. It will keep for up to three days and makes delicious sandwiches, or use the filling to top a dinner salad.

Are you intimidated by the concept of blending mushrooms with ground meat? If so, visit our Blending with Fresh Mushrooms web page to view easy step-by-step instructions with illustrations to take the guess work out of the equation. Don't be nervous- once you understand this concept, it's easy to incorporate in your everyday favorite ground meat dishes.

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