Turkey breast with stuffed mushrooms and cheese sauce

March 22, 2013


Turkey breast with stuffed mushrooms and cheese sauce

By March 22, 2013

I have adapted this recipe after a Slovakian one, where you can see the Italian influences through the cheese sauce that accompanies  it.  I chose to pair it with stuffed mushrooms because, in my mind, it all made sense. And this came true when I had the first bite, where all the taste exploded deliciously. I am now stuck with this recipe and feel this desire to make it all over again. 

  • Prep Time : 10 minutes
  • Cook Time : 40 minutes
  • Yield : 4 servings
Nutrition facts (per portion) : 0: 150; 1: 10;



1. Pound the turkey fillets until they are about 1/4 inch thick. Season with salt and pepper. Be careful with the salt because the Gorgonzola/cheese sauce is salty. Dredge the fillets in all-purpose flour. Let them dry 5 minutes before cooking.

2. In a large skillet, melt 2 tablespoons butter and oil. Add the garlic and cook 1 minute over low heat. Raise the heat to medium and sauté the turkey fillets until golden brown on both sides and cooked through, about 10-12 minutes.

3. Wash the portobello mushrooms very well. Don't peal them, just remove the stem. Place the drained mushrooms in a tray and in each hat put some butter. Also, put some butter in the tray as well. Pop into the heated oven and bake for 20 minutes.

4. Meanwhile, cut the peeled tomatoes, onion, pepper and small mushrooms into tiny cubes.

5. Heat 30g of butter in a pan, saute the onion and the garlic for one minute, then add the rest of the veggies with the copped parsley. Season and leave it on the low heat until it reduces all the juice.

6. Remove the tray from the oven, drain from the melted butter and fill in with the vegetable mixture. Leave in the oven for 5 more minutes, then remove again, sprinkle cheese on top, then bake for 5 minutes or until it melts.

7. To make the Gorgonzola sauce: In a small saucepan, melt 2 tablespoons butter. Add the cheese and cream. Cook over low heat, stirring occasionally, for 3 to 4 minutes or until the cheese has melted. Season with white pepper.

8. Ladle a portion of sauce on a heated plate and place a turkey fillet on top. Garnish with chopped parsley, if desired. Serve with stuffed mushrooms.


Romanian translation