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Blue Cheese Turkey and Mushroom Bake

4 servings · 3.7 g net carbs

3.7g Net carbs 39.7g Fat 43.1g Protein 546.2 kcal

3.7g Net carbs · 39.7g Fat · 43.1g Protein · 546.2 kcal

Blue Cheese Turkey and Mushroom Bake

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This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

4 servings  ·  prep 15 min  ·  cook 25 min  ·  total 40 min  ·  difficulty medium

Pan-seared ground turkey is cooked with shallot, mushrooms, and garlic in olive oil and butter until the meat browns and the aromatics soften. The mixture is finished with prepared mustard and heavy cream and then seasoned with thyme, salt, and black pepper before being topped with blue cheese and mozzarella. A brief oven bake melts and bubbles the cheeses, producing pockets of creamy blue cheese throughout the turkey. A five-minute rest lets the filling settle and a scatter of parsley adds a fresh herbal note.

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Ingredients

  • ground turkeyTurkey, Ground
    500 g
  • mushroomsMushrooms, Raw
    120 g
  • shallotShallots, Raw
    20 g
  • garlicGarlic, Raw
    8 g
  • butterButter, Salted
    28 g
  • olive oil
    15 ml
  • prepared mustardMustard, Prepared, yellow
    15 g
  • heavy creamCream, Heavy
    80 ml
  • blue cheeseCheese, Blue or Roquefort
    60 g
  • mozzarella cheeseCheese, Mozzarella, whole milk
    80 g
  • thyme
    2 g
  • black pepperSpices, Pepper, black
    1 g
  • saltSalt, Table
    6 g
  • parsley
    4 g

Equipment

  • 12-inch ovenproof skillet

Method

  1. Heat the oven to 400°F. Warm the olive oil and butter in a large ovenproof skillet over medium-high heat.
  2. Add the ground turkey, salt, black pepper, and thyme. Cook for 6 to 8 minutes, breaking up the meat, until it is no longer pink.
  3. Add the shallot, mushrooms, and garlic. Cook for 5 to 7 minutes, stirring often, until the mushrooms release their liquid and the pan looks nearly dry again.
  4. Stir in the prepared mustard and heavy cream. Cook for 2 minutes, just until the mixture lightly thickens.
  5. Scatter the blue cheese and mozzarella over the top. Transfer the skillet to the oven and bake for 10 to 12 minutes, until the cheese is melted and bubbling.
  6. Rest for 5 minutes. Finish with parsley and serve hot.
Heat the oven to 400°F. Warm the olive oil and butter in a large ovenproof skillet over medium-high heat.

Tips

Pro tip

  • Use an ovenproof skillet so the pan can go straight from stovetop to oven.
  • Let the bake rest a few minutes before serving so the sauce settles.
  • Leftovers reheat well over low heat or in a moderate oven.

Frequently asked questions

What can I use instead of blue cheese?
Yes—you can swap blue cheese for a milder crumbly cheese like goat cheese or a tangy feta-style cheese, but expect a different flavor profile and melting behavior. Blue cheese provides sharp, creamy pockets when it melts; a milder cheese will create a more uniform creaminess and usually contains less pungency and salt, so you may want to taste and adjust seasoning before baking.
Can I replace the heavy cream with milk or half-and-half?
Yes, but milk and half-and-half are thinner than heavy cream and will produce a looser sauce unless reduced. To compensate, simmer the mixture a little longer after adding the liquid to concentrate it, or add a small extra knob of butter or more cheese to increase richness; heavy cream is used here because it thickens quickly and helps the cheese bind into a cohesive topping.
Why are the mushrooms coming out soggy instead of browned?
They were likely crowded in the pan and steamed rather than allowed to evaporate their moisture and brown. Cook mushrooms in a single layer or work in smaller batches over medium-high heat so released liquid can evaporate; once the pan appears nearly dry the mushrooms will develop better color and texture.
The cheese melted but did not bubble—what should I check?
Most often the oven temperature or baking time is insufficient, or the cheese was very cold when added, so it melts slowly without bubbling. Make sure the oven is up to temperature and place the skillet where it will receive direct oven heat; if cheeses are chilled straight from the refrigerator, give them a few extra minutes in the oven until bubbling appears.
How should I store leftovers, and how do I reheat them?
Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C). USDA general guidance for cooked leftovers is 3 to 4 days in the refrigerator at 40°F (4°C) or below, or the freezer for longer. Reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.

Per serving

Primary macros

3.7g Net carbs 4% 46% 50%
Net carbs Fat Protein
3.7 gNet carbs
43.1 gProtein
39.7 gFat
1.1 gFiber
546.2Calories

Electrolytes

Na1459 mgSodium
K605 mgPotassium
Mg53 mgMagnesium

Minerals

Calcium
247 mg
Iron
2.49 mg
Magnesium
53 mg
Phosphorus
503 mg
Potassium
605 mg
Zinc
5.95 mg
Copper
0.350 mg
Selenium
—

Vitamins

Vitamin A
223 µg
Vitamin C
3.5 mg
Vitamin D
—
Vitamin E
—
Vitamin K
—
Thiamin (B1)
0.160 mg
Riboflavin (B2)
0.623 mg
Niacin (B3)
11.46 mg
Pantothenic acid (B5)
—
Vitamin B6
0.724 mg
Folate
31 µg
Vitamin B12
—

Other nutrients

Choline
—

Based on USDA source data. A dash means that nutrient wasn’t reported for this food — it doesn’t mean the food contains none. Nothing was estimated in its place.

234.6 g per serving

7 figures are unavailable. Nothing was estimated in its place.

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Published 11 August 2026 · updated 16 August 2026

Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.