Grilled Turkey and Mushroom Pizza

“This sauceless pizza is more like an open-faced panini.  A drizzle of honey is the crowning touch.”

Recipe courtesy of Charmian from The Messy Baker.

Prep Time: 10 mins. | Cook Time: 10 mins. | Serves: 4-6

Ingredients

1 1/2 pounds boneless, skinless turkey breast
1/4 cup olive oil, divided
Salt
1 large red onion
1 pound cremini mushrooms, sliced
2 cloves garlic, minced
3 large sprigs fresh thyme, leaves stripped from the stems
Pizza dough, store bought or homemade
1/2 cup grated Parmesan cheese
4 ounces smoked Gouda, grated
Fresh ground black pepper
Cornmeal for dusting
¼ cup liquid honey

Method

Toppings

1. Preheat the grill on medium.

2. Slice the turkey breast horizontally so it is about 1-inch thick. Brush both sides of all the slices with olive oil and sprinkle lightly with salt.

3. Peel the onion and slice it in 1/4-inch thick rounds. Brush both sides with olive oil.

4. Place the turkey and onion slices on the hot, oiled grill and cook, turning, until the turkey is cooked and no longer pink inside. Cook the onion until it begins to soften and is browned.

5. When the turkey and onion are done, remove from grill and increase heat to medium-high. Close the lid. You want the grill to heat to about 400-450F.

6. Slice the grilled turkey into 1/2-inch wide strips. Separate the onion into rings. Set aside.

7. In a large saucepan over medium heat 2 tablespoons olive oil. Sauté the mushrooms, garlic and 2 sprigs worth of fresh thyme leaves together, cooking until the mushrooms are tender and browned.

Crust

1. On a lightly floured surface, divide the pizza dough in half. Shape each half into a 12-inch round or 15 X 10 inch rectangle, depending on the size and shape of your grill.

2. Transfer the crust to a board lightly dusted with cornmeal. Slide the crust directly onto the grill. Do not flip. The crust is done when the surface bubbles and the bottom is browned.

3. Repeat with second crust if your grill can only accommodate one crust at a time. When both crusts are grilled, reduce the heat to low and close the lid.

Assembly

1. Place one crust grilled-side up on a board dusted with cornmeal, and brush lightly with olive oil. Sprinkle with 1/4 cup of Parmesan and one quarter of the grated smoked Gouda.

2. Next, place half the onions, mushrooms and turkey slices evenly over the cheese. Sprinkle with more fresh thyme and then top a quarter of the grated Gouda. Repeat with second pizza.

3. Slide the pizza(s) onto the grill, close the lid and cook for 3 to 5 minutes or until the cheese has melted and the bottom crust is cooked and has grill marks. Repeat with second pizza if your grill isn’t large enough for two.

4. Serve immediately drizzled with honey and a grinding of fresh black pepper.

Grilled Thai Turkey Salad Rolls with Enoki Mushrooms & Peanut Sauce

Recipe courtesy of Renee from Sweet Sugar Bean.

Prep Time: 4 hrs. | Cook Time: 20 mins. | Makes: 8 rolls.

Ingredients

1 large boneless turkey breast
1 tsp Thai red curry paste
1 cup coconut milk
3/4 cup pineapple juice
zest and juice of two limes
1/4 cup green onion, finely chopped
4 cloves garlic, minced
1 tbsp soy sauce
2 tsp maple syrup
1/2 tsp salt

 

8 rice paper rounds
125g (4oz) fresh enoki mushrooms
1 1/2  cups fresh pea shoots
1 cup carrot, cut into matchsticks or julienned
3/4 cup fresh mint leaves
3/4 cup fresh basil leaves

 

Peanut Sauce:
1 cup roasted peanuts
3 tbsp rice vinegar
1/3 cup canola or grapeseed oil
2 tbsp brown sugar
1 tbsp Sriracha or other chili sauce
1/2 tsp salt
Place all ingredients in food processor and blend until smooth.
Serve salad rolls with peanut sauce.

Method

1. Place turkey breast in deep glass dish.  In a medium bowl, mix remaining ingredients together very well. 2. Pour marinade over turkey and refrigerate for at least 3 – 6 hours, spooning marinade over meat every 2 hours.  Bring turkey breast to room temperature before grilling.  Discard the marinade.
3. Heat greased grill to medium high heat and grill turkey breast for about 7-8 minutes each side. To ensure cooked, tender meat, insert a meat thermometer into the thickest part and it should read 165*F. Remove turkey breast from grill, cover with foil and let stand 15 minutes. This is so all of the juices can be distributed, ensuring tender, delicious turkey. Thinly slice the turkey against the grain and set aside.
To Assemble:
1. Soak one sheet of rice paper in warm water until soft. Remove and place on counter. Place a handful of pea shoots, enoki mushrooms, carrot, herbs, and a few slices of cooked turkey in the top left corner.  Fold bottom left over the bundle of veg and meat. Tightly roll the bundle clockwise until a “bouquet” forms.
Place in a shallow dish and cover with a damp towel.  Repeat process with remaining ingredients, remembering to keep finished rolls covered with damp towel.

French Onion Portobello Mushroom

These mushrooms are simple enough to pull together for a weekday veggie night, and sided with a simple salad, will make a full meal. But they would be equally at home beside some grilled flank steak, sauteed spinach and a glass of cab sauv.

Recipe and photo courtesy of Sarah from Kiwi & Bean.

Prep Time: 30 mins. | Cook Time: 10 mins. | Serves:  4
Tip:  To make ahead, caramelize the onions up to several days in advance and/or soften the mushrooms a day or so in advance as well. Then all you have to do is assemble and broil.

Ingredients

4 large portobello mushrooms, cleaned and stem removed
4 onions, sliced into half moons
1/2 tbsp grapeseed or extra virgin olive oil
2 tbsp butter
1 cup grated gruyere cheese
4 small slices french or sourdough bread
2 green onions, finely chopped (optional)

Method

1. Preheat oven to 350 F.
2. Combine butter and preferred oil in a skillet over med-high heat (I used my cast iron for this). When butter is melted, add onions. Cook, stirring occasionally and gradually reducing the heat to low, until the onions are very brown and caramelized, about 30 minutes. (You can let the onions caramelize while you prepare the rest. They don’t need your constant attention!) Add a bit of water if they start to dry out.
3. Brush mushroom caps with bit of oil and then bake them on a baking sheet (lined with parchment if you wish) for about 10-20 minutes, or until they soften and start to release a bit of liquid. Remove from oven. Turn oven to broil.
4. Divide cooked onions between the mushrooms, spreading them out. Top with a slice of bread and 1/4 of the grated cheese. Return to the oven and broil until the cheese starts to bubble and brown (time will depend on your broiler — just watch carefully!). Garnish with green onions, if using. Serve immediately on their own or with a little green salad.

Cheesy Shiitake Arugula Omelette

This simple and elegant omelette using whole shiitake mushrooms makes for a quick breakfast, lunch or dinner. Try it with a variety of melting cheeses such as Gouda, Cheddar or Fontina.

Recipe and photo courtesy of Amy of Family Feedbag.

Prep Time: 5 mins. | Cook Time: 10 mins. | Serves: 1

Ingredients

1 tbsp (15 mL) unsalted butter
1 cup (250 mL) shiitake mushrooms
Pinch of salt
Pinch of black pepper
3 eggs, beaten
1/3 cup (75 mL) baby arugula
1/3 cup (75 mL) grated cheese, such as Gouda, Cheddar or Fontina

Method

1. Melt the butter in a non-stick pan over medium heat. Add the mushrooms and sauté until beginning to get crisp around the edges (4 to 5 minutes). Transfer the mushrooms to a small dish and set aside.

 

2. Pour the beaten eggs into the pan. Keeping the heat on medium, allow the eggs to cook undisturbed until just a little wet on top (3 to 4 minutes).

 

3. Sprinkle the cheese over the eggs. Arrange the arugula and mushrooms on just one side of the eggs. Continue cooking another minute or so just until the eggs have set. Gently flap over the eggs to cover the mushroom side of the omelette. Serve hot.

Bombay Meatballs and Mushrooms

Recipe courtesy of Amy of Family Feedbag.

Prep Time: 10 mins. | Cook Time: 20 mins. | Serves: 2-3

Ingredients

1 cup finely diced onion
4 garlic cloves, minced
2 tbsp garam masala
2 tsp freshly grated ginger root
1 tsp salt
2 tbsp olive oil
1 lb white mushrooms, halved
1 lb ground turkey thighs
½ cup plain yogurt
½ cup fresh basil leaves

Method

  1. In a small mixing bowl, combine the onion, garlic, garam masala, ginger and salt. Toss to evenly distribute the seasonings and set aside.
  2. Create a foil grilling pan by layering two pieces of foil and folding up the edges twice. Toss the mushrooms with the olive oil in the foil pan. Sprinkle half the onion mixture evenly over the mushrooms.
  3. In a large mixing bowl, combine the ground turkey with the other half of the onion mixture and roll into 2-inch balls. Spray the grill with non-stick cooking spray or brush with oil and heat to medium-high.
  4. Place the filled foil pan and meatballs directly on the grill. After 6-8 minutes, rotate the meatballs and give the mushrooms a stir. After another 6-8 minutes, remove the meatballs to a serving platter.
  5. Gently stir the yogurt and basil leaves into the mushrooms and continue grilling another 2-3 minutes until the yogurt begins to bubble.