Turkey Stuffed Shrooms

Last week, I was rifling through the fridge at 6:00 looking for something that would be ready to eat by 7. I found some ground turkey and a package of 4 portabello mushroom caps that needed to be used ASAP or risk being tossed to the goats. Here's what I pulled out of my hat, and had dinner on the table at 6:30!

Turkey Stuffed Shrooms
4 Portabello Mushroom Caps, wiped clean, gills scraped out, and stem removed
1 lb. ground turkey
1 bell pepper, chopped
2 cloves garlic, finely chopped
Salt and pepper
1/4 c. french fried onions
1/4 c. butter
1/4 c. (or so) plain bread crumbs (I measured by a heaping handful)
1/2 c. shredded cheese

Preheat oven to 350 degrees and spray baking sheet with cooking spray. In large skillet, brown turkey, then add butter, bell pepper, and garlic and allow to cook for about 3 minutes. Season with salt and pepper. Add onions, bread crumbs, and cheese and remove from heat. Stir until cheese melts and mixture forms a ball in the skillet. You may need to add either more bread crumbs or cheese to reach desired consistency--you need it all to "stick" together. Spoon turkey mixture into the inside of mushrooms until heaping full. Sprinkle with a little extra cheese, and bake for 20 minutes or until stuffing is nicely browned and mushrooms are tender.