8 large portobello mushrooms (mine are 4.5" to 5" in diameter), stems removed and saved, gills scraped out and discarded
freshly ground black pepper
FOR THE WILD RICE:
4 c. low sodium chicken broth
1 c. whole (not cracked) Minnesota wild rice
FOR THE TURKEY:
2 T. unsalted butter, softened
1/4 tsp. garlic powder
1/2 tsp. poultry seasoning (or your favorite seasoning mix)
freshly ground black pepper
1 (3 to 4-pound) bone-in turkey breast with skin
FOR THE TURKEY WILD RICE MIXTURE:
1 T. olive oil
5 T. unsalted butter, divided
1 c. diced yellow onion
3 large cloves garlic, minced
reserved mushroom stems, chopped small
1/3 c. heavy cream
2 T. soy sauce
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
2 T. minced fresh parsley
1 T. minced fresh thyme, plus a bit more for sprinkling over the tops
1 T. minced fresh rosemary, plus a bit more for sprinkling over the tops
fresh pomegranate seeds
for the portobello mushrooms - Place oven rack in center position and preheat oven to 400° F. Brush the bottom of a large rimmed sheet pan lightly with olive oil. Place the portobello mushrooms, stem side up, on the sheet pan. Brush tops lightly with olive oil. Sprinkle fairly generously with salt and pepper. Roast for 20 minutes, or until tender. Remove from oven and let cool a bit. Then carefully drain and discard any moisture from the mushroom caps. Lightly dab the mushroom caps with a paper towel to remove any remaining moisture. Set mushroom caps aside.
for the wild rice - While mushrooms are roasting, heat a medium to large sauce pan over high heat. Add chicken broth and bring to a boil. Stir in wild rice. Turn heat down to low/medium-low, cover, and simmer until wild rice is split open and curled. This should take right around 1 hour. If you see a good amount of wild rice still not split open, simmer for another 15 minutes. Remove from heat and drain any excess liquid. Fluff with a fork and set aside.
for the turkey - (If you have 2 cups chopped leftover turkey to use instead, then skip this step.) Preheat oven to 350° F. In a small bowl, combine butter, garlic powder, and poultry seasoning. Place turkey breast, skin side up, on a small rimmed sheet pan. Loosen skin with your fingers and rub the butter mixture over the turkey breast and underneath the skin. Sprinkle all over with salt and pepper. Tent turkey loosely with foil. Roast until the juices run clear and an instant-read thermometer inserted into the thickest part of the breast, without touching bone, reads 165° F. For this size turkey breast, this should take about 1 hour, possibly a bit more. Remove turkey from oven and let rest. Once it has cooled a bit, cut the meat from the bone. Reserve 2 cups of turkey meat cut into 1/4" to 1/2" sized pieces for this recipe. Save the rest for another use.
for the turkey wild rice mixture - In a very large skillet with tall sides, over medium to medium-high heat, heat olive oil and 1 tablespoon of the butter. Stir in onion and cook for 2 minutes. Add garlic and chopped mushroom stems, stirring to combine. Cook, stirring regularly, until onions and mushrooms have completely softened, about 6 to 8 minutes. Then add remaining 4 tablespoons of butter, cream, soy sauce, salt and black pepper. Stir to combine and then cook for 5 minutes, stirring periodically. Stir in parsley, thyme, and rosemary. Remove skillet from heat.
to assemble - Increase oven temperature to 400° F. Place a baking rack inside the same large rimmed sheet pan. If you don't have a rack that fits, no worries, just go without. Set roasted mushroom caps, stem side up, on the rack. Fill each mushroom cap with turkey wild rice mixture. Pack the mixture in firmly, making sure it gets under the mushroom's outer rims. And then mound it up generously over the top. Place rimmed sheet pan in oven and bake for about 10 to 15 minutes, or until heated through. Serve immediately, with additional thyme and rosemary sprinkled over the top, plus pomegranate seeds.