Rating: 4 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Assorted wild mushrooms can be substituted for either the shiitake or portobello.

Recipe by Cooking Light November 1998


Recipe Summary

8 servings (serving size: 1 cup)


Ingredient Checklist


Instructions Checklist
  • Place a large saucepan coated with cooking spray over medium-high heat until hot. Add mushrooms; cover and cook 5 minutes or until mushrooms are tender. Add turkey and next 6 ingredients (turkey through broth); bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove from heat; stir in onions and chopped parsley.

  • Place flour in a small bowl, and gradually add milk, stirring constantly with a whisk until well-blended. Add milk mixture to mushroom mixture, and bring to a boil. Cook for 1 minute or until thick. Reduce heat; add rice and cream cheese, stirring until cheese melts. Garnish with parsley sprigs, if desired.

Nutrition Facts

226 calories; calories from fat 29%; fat 7.2g; saturated fat 3.2g; mono fat 1.9g; poly fat 1.2g; protein 19.4g; carbohydrates 21.1g; fiber 1.4g; cholesterol 49mg; iron 2.4mg; sodium 415mg; calcium 127mg.