Turkey Rolls with Shiitake-Cheese Filling

Adapted from the Great American Grilling by Weber, a cookbook I’ve had for many years. I’m not really sure but, I think it came with Weber grill.

I’m not a big fan of turkey but, this was delicious and so easy to make!

 

Turkey Rolls with Shiitake-Cheese Filing

  • Servings: 6 to 8
  • Difficulty: easy
  • Print

IMG_0585

 

Ingredients

  • 8 ounces fresh shiitake mushrooms
  • 5 teaspoons oil drained from the sun-dried tomatoes
  • 2 tablespoons minced, drained sun-dried tomatoes
  • 1 clove garlic, minced
  • 8 skinless, boneless turkey breasts or cutlets
  • 8 ounces fontina cheese cut into sticks, about 1/4-inch thick
  • 16 large fresh sage leaves
  • 1 1/2 tablespoons fresh thyme, minced
  • 1/2 cup grated Asiago cheese

 

Directions

  1.  Cut 4 of the mushrooms in half, and coarsely chop the remaining. Heat 2 teaspoons of the oil in a pan over medium-high heat. Add the mushroom halves and cook till lightly brown, about 6 to 8 minutes. Set aside. In the same pan heat the remaining chopped mushrooms, tomatoes, and garlic. Cook, stirring often until the mushrooms begin to brown, about 6 to 8 minutes.  Let cool.
  2. Pound the turkey between 2 sheets of plastic wrap, until about about 1/8-inch in thickness.  Place the fontina cheese in the center, spoon over the mushroom mixture, sage, thyme and Asiago. Roll to enclose.
  3. Place on the grill and cook for about 6 minutes, turn over and cook for another 6 minutes. Serve with the mushroom halves.

 

 

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2 thoughts on “Turkey Rolls with Shiitake-Cheese Filling

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