Turkey, cheese and mushrooms

Ingredients for 3 servings:

• 3 turkey schnitzels approx. 25 – 30 cm long
• 3 large mushrooms
• 1 Camembert(s)
• 4 tbsp honey
• 1 tbsp paprika powder
• 1 tbsp cane sugar
• 1 tsp black pepper
• 1 tsp salt

Instructions

Working time approx. 10 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 30 minutes; Total time approx. 8 hours 40 minutes

a BBQ starter with a twist

Cut the turkey cutlets in half lengthwise and marinate the long strips with all the spices and honey overnight. TIP: Warm the honey a little to make it cook better. Heat up the grill or smoker. Remove the stems from the mushrooms and stuff the heads with a piece of Camembert. Place two turkey strips on top of each other on the table. Place one mushroom in the middle, then place the turkey strips on top to the left and right, and secure with a toothpick. Cook the mushrooms over indirect heat on a regular grill or in a smoker at 130-140°C for 30 minutes. The mushrooms are done when they collapse at the sides, and with turkey, the pressure test often helps.