📖 Instructions

1. Preheat your oven to 375°F (190°C). This is crucial for perfectly cooked mushrooms.
2. Clean and prep your mushrooms: Gently wipe 12 large mushroom caps with a damp cloth. Remove the stems and finely chop them. Don't wash the caps; you want to keep them dry to prevent sogginess.
3. Make the stuffing: In a mixing bowl, combine the chopped mushroom stems with 1/2 cup cooked turkey (leftovers are perfect!), 1/4 cup crumbled bread crumbs (I like panko!), 1/4 cup chopped onion, 1 tablespoon chopped fresh sage (or 1 teaspoon dried), 1 tablespoon chopped fresh parsley, 1/4 cup grated Parmesan cheese, and a generous pinch of salt and pepper. Mix well, adding a splash of chicken broth if the mixture is too dry. It should be moist, but not soupy!
4. Stuff the mushrooms: Spoon the turkey and stuffing mixture into each mushroom cap, mounding it slightly. Make sure you don't overfill or they won't bake evenly.
5. Bake the mushrooms: Arrange the stuffed mushrooms on a lightly greased baking sheet. Bake for 20-25 minutes, or until the mushrooms are tender and the stuffing is golden brown and heated through. Keep an eye on them; oven temperatures can vary!
6. Garnish and serve: Once cooked, remove from oven and let them cool slightly before serving. Sprinkle with extra Parmesan cheese and a few sprigs of fresh parsley for an extra touch of elegance, if you're feeling fancy!
7. Optional: For a richer flavor, you can drizzle a little melted butter over the mushrooms before baking. Just don't overdo it!