Stuffed Turkey Rolls with Champignon Mushrooms
- Energy Kcal 735
- Carbohydrates g 2.4
- of which sugars g 2.2
- Protein g 80.3
- Fats g 44.9
- of which saturated fat g 17.49
- Fiber g 3
- Cholesterol mg 211
- Sodium mg 1662
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 15 min
- Serving: 4
- Cost: Average
PRESENTATION
Turkey rolls stuffed with champignon mushrooms are like bringing a bit of Italy right to your dinner table. Seriously good stuff. Thin slices of turkey breast are packed with a moist, flavorful blend of mushroom stuffing, pancetta, and scamorza cheese. And look, when you roll them up tight for that classic turkey roulade look, the scamorza melts super nicely, making each bite gooey and savory. Which is great.
While this dish isn't linked to a specific region, the ingredients are pretty much loved across Italy. You know, they show up in home kitchens whenever folks crave something tasty yet unfussy. Cooking the rolls right in the pan—alongside extra mushrooms—creates a tender side that soaks up all those delicious turkey juices. Fans of easy yet flavorful meals will find themselves coming back to this turkey roll recipe over and over.
The juicy turkey wrapped around the rich, melty cheese and pancetta? Really really satisfying. And the mushrooms add a woodsy taste that pairs so so well with everything else. There’s room for creativity here. Swap in different cheeses or add fresh herbs if you like, but the stuffed turkey breast with champignon mushrooms and scamorza keeps it straightforward and incredibly tasty.
Perfect for a weeknight meal or a special gathering, these rolls stay golden on the outside, offering a dish that's a little crispy and a little soft in just the right places. Whether you call it a turkey breast roll or just a delicious turkey roll-up, this dish is Italian comfort food at its best. Easy to share. And guaranteed to disappear fast. Serve it with a simple salad or some crusty bread, and you’ve got a meal that’s sure to impress everyone around the table. With its mix of flavors and textures, this Italian classic adds warmth and joy to any occasion.
- INGREDIENTS
- Ingredients for 8 Rolls
- Turkey 4 - slices (total 800 g)
- Sausage 0.5 lb (200 g)
- Mushrooms 14.1 oz (400 g) - Champignon
- Pancetta 16 - thin slices
- Scamorza (provola) cheese 7 oz (200 g) - smoked
- Broth ¼ cup (50 g) - vegetable
- Olive oil 1 ½ tbsp (20 g) - extra virgin
- Garlic 1 clove
- Parsley 1 tuft - minced
- Pepper 1 pinch
- Salt 1 pinch
How to prepare Stuffed Turkey Rolls with Champignon Mushrooms
To prepare the stuffed turkey rolls with Champignon mushrooms, start with the sausage: cut it to more easily remove the casing (1-2), then work it in a bowl with a fork to crumble it 3
and season it with chopped parsley 4, salt, and pepper to taste. Mix with a fork until you obtain a very homogeneous and fine mixture suitable for spreading. Clean the Champignon mushrooms: remove the most earthy part of the stem, then clean them with a dry or slightly damp cloth, then cut them into thin slices 5. You can set aside 10.5 oz for the side dish, while 3.5 oz will be used to stuff the rolls. Also, slice the smoked cheese thinly and prepare the bacon slices. Then place each slice of meat between two sheets of parchment paper and pound it with a meat mallet to reduce its thickness 6
then cut each slice in half 7. Spread the sausage mixture on each half 8, distribute a few slices of smoked cheese 9
and also place a few slices of Champignon mushrooms 10. Complete with two slices of bacon 11; roll the roll up on itself 12
and secure everything with a toothpick 13. Proceed the same way with all the rolls until you finish the ingredients. In a large pan, brown a whole clove of garlic with oil 14, then add the rolls 15
and let them brown, turning them to ensure even cooking 16. Add the 10.5 oz of mushrooms set aside to the pan 17, season with salt and pepper, and deglaze with the vegetable broth 18.
Cover with a lid 19 and continue cooking for 15-20 minutes. Once cooked 20, turn off the heat and serve the stuffed turkey rolls with Champignon mushrooms hot 21!