Blue Cheese Turkey and Mushroom Bake

This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

4 servings  ·  prep 15 min  ·  cook 25 min  ·  total 40 min  ·  difficulty medium

A baked skillet of browned turkey and mushrooms in a lightly creamy mustard sauce, finished with melted blue cheese and mozzarella. It is meant to be served hot from the pan as a main dish.

Per serving

234.6 g per serving

Ingredients

• 500 g ground turkeyTurkey, Ground
• 120 g mushroomsMushrooms, Raw
• 20 g shallotShallots, Raw
• 8 g garlicGarlic, Raw
• 28 g butterButter, Salted
• 15 ml olive oil
• 15 g prepared mustardMustard, Prepared, yellow
• 80 ml heavy creamCream, Heavy
• 60 g blue cheeseCheese, Blue or Roquefort
• 80 g mozzarella cheeseCheese, Mozzarella, whole milk
• 2 g thyme
• 1 g black pepperSpices, Pepper, black
• 6 g saltSalt, Table
• 4 g parsley

Method

1. Heat the oven to 400°F. Warm the olive oil and butter in a large ovenproof skillet over medium-high heat.
2. Add the ground turkey, salt, black pepper, and thyme. Cook for 6 to 8 minutes, breaking up the meat, until it is no longer pink.
3. Add the shallot, mushrooms, and garlic. Cook for 5 to 7 minutes, stirring often, until the mushrooms release their liquid and the pan looks nearly dry again.
4. Stir in the prepared mustard and heavy cream. Cook for 2 minutes, just until the mixture lightly thickens.
5. Scatter the blue cheese and mozzarella over the top. Transfer the skillet to the oven and bake for 10 to 12 minutes, until the cheese is melted and bubbling.
6. Rest for 5 minutes. Finish with parsley and serve hot.

Tips

• Use an ovenproof skillet so the pan can go straight from stovetop to oven.
• Let the bake rest a few minutes before serving so the sauce settles.
• Leftovers reheat well over low heat or in a moderate oven.