Directions

1. In a large skillet over medium-high heat, sauté the ground turkey in 1 Tbsp (15 mL) olive oil, breaking the turkey up as it cooks.
2. When nearly all the turkey has cooked, add the onion, garlic, salt, black pepper, and cayenne pepper. Continue cooking until the turkey is fully cooked and the onion and garlic are tender.
3. Spoon the turkey mixture into a large mixing bowl.
4. Add the cream cheese, crushed pineapple, and basil. Stir to combine.
5. With a damp cloth, wipe the outside of the mushrooms to clean them. Remove the stems and set aside. Stems can be used in a salad, omelette, or stir-fry.
6. Using a pastry brush, brush the 2 Tbsp (30 mL) of olive oil onto the outside of the mushrooms.
7. Place all of the mushroom on a large baking sheet, gill side up.
8. Stuff each mushroom with about 2 Tbsp (30 mL) of the turkey mixture, making sure the mushroom is full and rounded on the top.
9. In a small bowl, combine the crushed crisp rice cereal and Parmesan cheese. Sprinkle the tops of the stuffed mushrooms with the mixture.
10. Preheat the barbecue to low/low-medium (about 325F/160C).
11. Place stuffed mushrooms on lightly oiled grate. Grill for 10-15 minutes with the lid closed, or until the stuffing is bubbling, and the mushrooms are soft to the touch. Serve immediately.