Best 8 Turkey Mushroom Sandwich Bowls Recipes

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Are you craving a hearty and delicious meal that is perfect for lunch or dinner? Look no further than these tantalizing turkey mushroom sandwich bowls! These flavor-packed bowls feature tender turkey, savory mushrooms, and a creamy sauce, all nestled atop a bed of fluffy rice. With three mouthwatering variations to choose from, including a classic, pesto, and buffalo ranch flavor, these sandwich bowls offer something for every palate. Get ready to embark on a culinary journey that will leave you feeling satisfied and nourished.

**Classic Turkey Mushroom Sandwich Bowl**: Experience the timeless combination of succulent turkey, sautéed mushrooms, and a velvety cream sauce. This classic flavor profile is sure to please even the most discerning taste buds.

**Pesto Turkey Mushroom Sandwich Bowl**: Infuse your bowl with the vibrant flavors of pesto. Fresh basil, Parmesan cheese, and pine nuts come together to create a luscious sauce that perfectly complements the turkey and mushrooms.

**Buffalo Ranch Turkey Mushroom Sandwich Bowl**: Get ready for a spicy and tangy adventure with the buffalo ranch variation. A zesty buffalo sauce and creamy ranch dressing combine to create a crave-worthy sauce that will tantalize your taste buds.

Here are our top 8 tried and tested recipes!

TURKEY MUSHROOM SANDWICH BOWLS



Turkey Mushroom Sandwich Bowls image

My grandmother was an amazing cook, who brought new life to leftovers. I've tried to do the same here in these creamy, mushroom-packed sandwiches.-Angela Leinenbach, Mechanicsvlle, Virginia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

4 French rolls
1/4 cup butter, melted
1-1/2 cups sliced fresh mushrooms
1 medium onion, thinly sliced
2 tablespoons canola oil
1/2 cup dry vermouth or chicken broth
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/4 cups heavy whipping cream
4 cups cubed cooked turkey
Minced fresh chives

Steps:

  • Cut a 1/2-in. slice off the top of each roll; set aside tops. Hollow out centers, leaving 1/4-in. shells (discard removed bread or save for another use). Brush tops and inside of rolls with butter; place on a baking sheet. Bake at 325° for 10-15 minutes or until lightly browned., Meanwhile, in a large skillet, saute mushrooms and onion in oil until tender. Add vermouth, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is almost evaporated., Combine the flour, salt, pepper and cream; stir until smooth. Stir into skillet; bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until sauce is thickened. Stir in turkey; heat through., Spoon into hollowed rolls; garnish with chives. Replace tops.

Nutrition Facts : Calories 884 calories, Fat 55g fat (27g saturated fat), Cholesterol 238mg cholesterol, Sodium 816mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 3g fiber), Protein 50g protein.

OPEN-FACED TURKEY SANDWICH WITH MUSHROOM GRAVY



Open-Faced Turkey Sandwich with Mushroom Gravy image

This satisfying sandwich can be made with remnants of our Roast Turkey Breast and Gravy or with any turkey and gravy leftovers.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Yield Makes 4 sandwiches

Number Of Ingredients 10

1 tablespoon unsalted butter
1 shallot, finely chopped
1 teaspoon fresh thyme, leaves
1 pound mixed domestic and wild mushrooms, such as shiitake, oyster, or cremini, trimmed and quartered
Salt and freshly ground pepper
1/2 cup Madeira wine
1 1/2 cups gravy
4 thick-cut slices white sandwich bread, such as pain de mie (Pullman)
3 pounds Roast Turkey Breast and Gravy, (1/2 recipe)
1 small bunch watercress

Steps:

  • Preheat oven to 400 degrees. Melt butter in a large skillet over medium heat. Add shallot and thyme; cook until translucent, about 2 minutes. Add mushrooms; saute until they release liquid and are soft, 3 to 5 minutes. Season with a pinch of salt and pepper. Add Madeira, raise heat to high, and saute until liquid is cooked away, 3 to 5 minutes. Add gravy; cook until thick enough to coat the back of a spoon.
  • Meanwhile, slice turkey into about 1/4-inch-thick slices, and add to the gravy. Heat until turkey is hot, about 1 minute. Toast bread under the broiler on both sides until golden but still soft.
  • Place toast on serving plates, spoon 1 or 2 tablespoons gravy over toast, and scatter watercress on top. Arrange turkey over toast, and spoon mushrooms and gravy over meat. Serve warm.

MUSHROOM-SMOTHERED TURKEY SANDWICHES



Mushroom-Smothered Turkey Sandwiches image

Skillet-sautéed mushrooms on a turkey sandwich will have your family thanking you. But adding the cheese is how you'll get your applause.

Provided by My Food and Family

Categories     Home

Time 23m

Yield Makes 5 servings, one sandwich each.

Number Of Ingredients 6

1 Tbsp. butter
1 cup sliced fresh mushrooms
1 pkt. (0.75 oz.) mushroom gravy mix
1 cup cold water
2-1/2 KRAFT Big Slice Swiss Cheese Slices
5 hamburger buns, split, toasted

Steps:

  • Melt butter in large skillet on medium heat. Add mushrooms; cook 5 min. or until tender, stirring frequently.
  • Add water gradually to dry gravy mix in small bowl, stirring with wire whisk until well blended. Add to mushrooms; mix well. Bring to boil, stirring frequently. Cook 1 min. or until thickened, stirring constantly. Add turkey; toss to coat. Cook 2 min. or until heated through, stirring occasionally.
  • Cut the 2 large cheese slices crosswise in half. Fill buns with the cheese and turkey mixture.

Nutrition Facts : Calories 230, Fat 8 g, SaturatedFat 3.5 g, TransFat 0.5 g, Cholesterol 35 mg, Sodium 930 mg, Carbohydrate 25 g, Fiber 1 g, Sugar 4 g, Protein 15 g

HOT TURKEY SANDWICHES



Hot Turkey Sandwiches image

If you're looking for a deliciously different entree, try Hot Turkey Sandwiches suggested by Janice Bilek of Holland, Michigan. Her version has tender shredded turkey in a basil cream sauce. "The sandwiches are a nice change of pace from turkey in traditional gravy," Janice says.

Provided by Taste of Home

Categories     Lunch

Time 2h15m

Yield 50 servings.

Number Of Ingredients 11

3 bone-in turkey breasts (6 to 7 pounds each)
3 cups sliced fresh mushrooms
3 cups thinly sliced green onions
1-1/2 cups butter, cubed
3/4 cup all-purpose flour
3 to 4 tablespoons dried basil
3 teaspoons salt
1 teaspoon pepper
6 cups chicken broth
3 cups heavy whipping cream
50 sandwich rolls, split

Steps:

  • Preheat oven to 325°. Place turkey on racks in roasting pans. Bake, uncovered, 2 hours or until a thermometer reads 170°, basting several times with pan drippings. Cover and let stand 10 minutes. Shred turkey., In several Dutch ovens or large pans, saute mushrooms and onion in butter until tender. Stir in flour, basil, salt and pepper until blended. Gradually stir in broth. Bring to a boil; cook and stir 2 minutes or until thickened and bubbly. Add the turkey and heat through. Stir in cream; cook until heated through. Spoon 1/2 cup onto each roll.

Nutrition Facts : Calories 365 calories, Fat 16g fat (9g saturated fat), Cholesterol 62mg cholesterol, Sodium 679mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 2g fiber), Protein 19g protein.

TURKEY AND MUSHROOM RISOTTO



Turkey and Mushroom Risotto image

Provided by Sam Sifton

Categories     Mushroom     Onion     Rice     turkey     Thanksgiving     Dinner     Lunch     Parmesan     Fall     Simmer     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 to 6 servings

Number Of Ingredients 9

8 cups Day-After Turkey Stock
4 tablespoons (1/2 stick) unsalted butter, divided
1 small yellow onion, thinly sliced
2 cups assorted fresh mushrooms (preferably wild, but white buttons will do), thinly sliced
2 cups arborio or carnaroli rice
1 cup shredded leftover turkey meat (optional)
1/2 cup shredded Parmesan
Kosher salt and freshly ground black pepper
2 tablespoons finely chopped flat-leaf parsley

Steps:

  • Bring stock to a simmer in a medium pot over medium heat. Reduce heat to low. Cover and keep warm.
  • Meanwhile, melt 3 tablespoons butter in a large pot over medium heat until it begins to foam. Add onion. Sauté, stirring occasionally, until onion is soft and translucent and just beginning to turn golden, about 5 minutes.
  • Add mushrooms; cook, stirring occasionally, until soft, and any liquid released has evaporated, 5-7 minutes.
  • Add rice; stir to coat. Add 1/2 cup warm stock and stir constantly until liquid is absorbed. Continue adding stock by 1/2-cupfuls, stirring constantly, until rice is tender but still firm to the bite, about 20 minutes. Add leftover turkey meat, if using; stir to combine and to warm through, adding a little stock or water if necessary to keep mixture creamy, about 3 minutes.
  • Stir Parmesan and remaining 1 tablespoons butter into risotto. Season to taste with salt and pepper. Divide among warm bowls. Garnish with chopped parsley.

SLOW-COOKED TURKEY SANDWICHES



Slow-Cooked Turkey Sandwiches image

These sandwiches have been such a hit at office potlucks that I keep copies of the recipe in my desk to hand out. -Diane Twait Nelsen, Ringsted, Iowa

Provided by Taste of Home

Categories     Lunch

Time 3h15m

Yield 18 servings.

Number Of Ingredients 7

6 cups cubed cooked turkey
2 cups cubed process cheese (Velveeta)
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup finely chopped onion
1/2 cup chopped celery
18 wheat sandwich buns, split

Steps:

  • In a 4-qt. slow cooker, combine the first 6 ingredients. Cover and cook on low until vegetables are tender and cheese is melted, 3-4 hours. Stir mixture; spoon 1/2 cup onto each bun.

Nutrition Facts : Calories 263 calories, Fat 9g fat (3g saturated fat), Cholesterol 62mg cholesterol, Sodium 680mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 4g fiber), Protein 20g protein.

MUSHROOM-SMOTHERED TURKEY SANDWICHES



Mushroom-Smothered Turkey Sandwiches image

I love mushrooms and could eat them everyday. And I love sandwiches for how easy and versatile they are. This one is yummy. You can top it with your choice of cheese before serving.

Provided by Asha1126

Categories     Lunch/Snacks

Time 25m

Yield 5 serving(s)

Number Of Ingredients 6

1 tablespoon butter
1 cup sliced mushrooms
1 (3/4 ounce) packet mushroom gravy mix
1 cup cold water
1 (9 ounce) package shaved oven-roasted turkey breast
5 hamburger buns, split, toasted

Steps:

  • Melt butter in large skillet on medium heat. Add mushrooms and cook 5 minutes or until tender, stirring frequently.
  • Empty gravy mix into small bowl. Gradually add water, stirring with wire whisk until well blended.
  • Add to mushrooms. Bring to boil, stirring frequently. Cook 2 minutes or until thickened, stirring constantly.
  • Add turkey and toss to coat. Cook 3 minutes or until heated through, stirring occasionally.
  • You can top it with your choice of cheese if you want and spoon into buns just before serving.
  • Enjoy.

Nutrition Facts : Calories 226.3, Fat 4.8, SaturatedFat 2.2, Cholesterol 48.6, Sodium 530.4, Carbohydrate 24.5, Fiber 1.2, Sugar 3.1, Protein 20.3

TASTY TURKEY AND MUSHROOMS



Tasty Turkey and Mushrooms image

Fresh mushrooms star in this tender turkey entree that comes together in 15 minutes. Served with a side of brown rice, it makes a light but satisfying dinner. -Nancy Zimmerman, Cape May Court House, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 2 servings.

Number Of Ingredients 7

1 garlic clove, minced
1 tablespoon butter
1/2 pound boneless skinless turkey breast, cut into 2-inch strips
3/4 cup reduced-sodium beef broth
1 tablespoon tomato paste
2 cups sliced fresh mushrooms
1/8 teaspoon salt

Steps:

  • In a large nonstick skillet, saute garlic in butter until tender. Add turkey; cook until juices run clear. Remove and keep warm. Add the broth, tomato paste, mushrooms and salt to skillet; cook for 3-5 minutes or until mushrooms are tender, stirring occasionally. Return turkey to the pan and heat through.

Nutrition Facts : Calories 209 calories, Fat 7g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 435mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges

Tips:

  • Use a variety of mushrooms. This will give your sandwich bowls a more complex flavor and texture. Some good options include cremini, shiitake, and oyster mushrooms.
  • Cook the mushrooms properly. Mushrooms should be cooked until they are tender but still have a little bit of bite to them. Overcooked mushrooms will be tough and chewy.
  • Use a flavorful sauce or dressing. This will help to bind the ingredients together and give your sandwich bowls even more flavor. Some good options include a balsamic vinaigrette, a creamy dill sauce, or a simple olive oil and lemon juice dressing.
  • Add some fresh herbs. Fresh herbs will brighten up the flavors of your sandwich bowls and make them even more delicious. Some good options include basil, parsley, cilantro, and thyme.
  • Serve your sandwich bowls immediately. This is when they will be at their best. Leftovers can be stored in the refrigerator for up to 3 days.

Conclusion:

Turkey mushroom sandwich bowls are a quick, easy, and delicious meal that is perfect for lunch or dinner. They are also a great way to use up leftover turkey. With a variety of toppings and sauces to choose from, there are endless possibilities for customization. So get creative and enjoy!

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