Grilled Turkey Filets with Mixed Mushroom Sauce Recipe

Grilled Turkey Filets with Mixed Mushroom Sauce Recipe

  • PAM® No-Stick Cooking Spray
  • 1/2 cup chopped onion
  • 1 cup button mushrooms, sliced
  • 1 cup crimini mushrooms, sliced
  • 1 cup shiitake mushrooms, sliced
  • 1 (14.5 ounce) can reduced sodium chicken broth
  • 2 tablespoons cornstarch
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon granulated sugar
  • 1/8 teaspoon dried thyme leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarse black pepper
  • 2 tablespoons Wesson® Pure Vegetable Oil
  • 1 1/4 pounds Butterball® Fresh Turkey Breast Filets, rinsed and patted dry
  1. To outdoor grill, lightly coat unheated grill rack with cooking spray. Prepare grill for medium direct heat cooking.
  2. Place a large skillet over medium high heat until hot. Coat skillet with cooking spray, add onions and mushrooms and cook 3-5 minutes or until liquid from mushrooms has evaporated, stirring frequently.
  3. In a small mixing bowl, combine broth and cornstarch and stir until cornstarch is completely dissolved. Add broth mixture, parsley, sugar, thyme, salt and pepper to mushrooms. Bring to a boil; stir until thickened. Remove from heat and cover to keep warm.
  4. Brush filets lightly with vegetable oil and place on rack over medium hot grill. Turn one to two times for even cooking and browning. Cook 5 to 7 minutes per side or until meat is no longer pink. Serve with mushroom sauce.