Stuffed Shiitake Mushrooms with Tomatillo Salsa Topping

Make the Tomatillo Salsa (see recipe.)
Preheat oven to 375 degrees.
Clean dirt away from mushroom caps with a damp paper towel.
Place them on a baking tray to hold, brush both sides with 1 teaspoon extra virgin olive oil.
Sprinkle with a dash of sea salt and freshly cracked pepper.
Bake the mushrooms for 8 – 10 minutes in oven until cooked and lightly golden around edges and underneath (mushrooms will cook again with the filling.)

Make filling:
Heat a cast iron skillet with 1 teaspoon of extra virgin olive oil. Raise heat to medium high – add ground turkey and cumin. Cook, stirring to break up meat. Let brown, stirring occasionally – for about 5 minutes. Remove to a plate to hold. Wipe skillet clean.

Add 1 teaspoon extra virgin olive oil, raise heat to moderate.
Add the vegetables: zucchini, carrots, peppers and scallions. Stir to gently cook, about 2 minutes. Add chili powder, tomato paste, marinara sauce and sea salt, continue to cook to blend the flavors, about 3 minutes. Remove from heat to slightly cool.

Preheat oven to 350 degrees.
Add filling evenly into each cooked shiitake mushroom caps on a tray, rounding the cap.
Top each cap with grated cheese. Bake in oven until warmed through, and cheese is nicely melted.

Plate the warm Stuffed Shiitake Mushrooms and garnish with stems of Thyme or Parsley. Serve each cap with a dollop of sour cream, dollop of tomatillo salsa and a parsley or cilantro sprig.