Want to make mushrooms a part of the main course? Try out these tantalizing mini mushroom powered meatloaves!
This awesome recipe was created for FreshCap by Chef Teresa Hansen.
1 egg, lightly beaten
8 ounces finely chopped baby portabella mushrooms
¼ cup finely chopped sundried tomatoes
¼ cup flax meal
1 tablespoon THRIVE 6
½ cup finely chopped onion
4 cloves minced garlic, about 2 teaspoons
3/4 teaspoon kosher salt
¼ teaspoon black pepper
1 1/2 pounds lean ground turkey
1. Preheat oven to 375°F. Line a 12 cup muffin tin with muffin liners. Set aside.
2. In a large bowl combine egg, chopped mushrooms, sundried tomatoes, flax
meal, mushroom powder, onion, garlic, salt and pepper. Add ground turkey. Using hands, mix ingredients together, until fully combined.
3. Scoop about 1/3 cup mixture (3.5 ounces) into each muffin tin. Bake for 25-30
minutes or until internal temperature of 165°F
4. Garnish with fresh parsley, additional sundried tomatoes and serve.
NOTES: Pulse mushrooms and sundried tomatoes in a food processor for faster prep.
Nutrition Facts per serving (Serving size= 2 mini meatloaf); 375 calories/7g carbs, 38g protein, 22g fat
Get some mushrooms in your life! FreshCap Mushrooms supplements are made from nothing but 100% pure mushroom fruiting bodies. No grains, mycelium, or other added fillers. Get 'em here!