Ingredients
1 sprays cooking spray
2 lb lean ground turkey
1 tsp table salt
1/2 tsp black pepper
1 tsp unsalted butter
1 TBLS olive oil
1 large onion, finely chopped (about 1-1/2 cups)
3 medium garlic cloves, finely minced, or more to taste
12 oz cremini mushrooms, or other mushrooms, diced (about 2 cups)
1 tsp soy sauce
2 TBLS sherry cooking wine
1/2 cup parsley, fresh, minced
Preparation
Preheat oven to 350F and fill 12 muffin holes with liners. Coat a large bowl with cooking spray. Place turkey in prepared bowl; season with salt and pepper, mix until incorporated and set aside. Place butter and oil in a large frying pan and cook over medium heat until butter melts; add onion. Saute onion over medium heat until wilted and translucent, about 5-8 minutes. Add garlic; cook for 1-2 minutes. Add mushrooms and saute until they begin to give off moisture, about 3-5 minutes. Add soy sauce and sherry; cook until mixture begins to resemble a paste, about 5-10 minutes. Toss in parsley and cook for 1-2 minutes mores. Add mushroom mixture to turkey and mix until thoroughly incorporated. Drop by heaping tablespoons into prepared muffin tins until 2/3 to 3/4 full. Bake muffins until center seems firm to the touch and turkey is completely cooked through, about 22-27 minutes.
