Created by our own Dave Maguire, Hayter’s  HACCP coordinator. This favourite Turkey Fillet is  already marinated and awesome on the grill. He  has been paired with delicious Portobello mushrooms and blue cheese. It is absolutely delicious on a Panini or with fresh pasta and grilled Asparagus.




2 –  Hayter’s Teriyaki Turkey Breast Fillets, thawed or fresh

2 Tbsp – Canola or Olive Oil, divided

4 Lg – Shallots

Garlic  (chopped or sliced – equivalent 2 cloves)

1/2 cup –  Red Wine, divided

4 – Portobello Mushroom Caps

250 g – Blue Cheese, sliced or crumbled

4 – Panini Buns

Spring mix salad greens, garnish

Method of Preparation

Peel and slice shallots fairly thin. Heat large frying pan to medium.

Add garlic and shallots to frying pan, fry on medium heat until shallots become translucent.

Add half of red wine and turn up heat to high, flash fry for approx. 2 minutes. Reduce heat to low and let ‘rest’.

Remove stems from Portobello mushrooms, lay in frying pan top down.  Increase temperature and fry on medium heat for 2 mins per side. Add remaining red wine and fry caps on high for 2 mins. Until mushroom tops “brown” up.  Remove caps and set aside.

Turkey fillets – slice them long ways in half, using a horizontal cut (butterfly)

In same pan, add 1 Tbsp. of Oil grill fillets on medium heat (approx. 4 min per side)

Lay cooked fillets on oven proof dish, slice a Portobello mushroom cap in half, but ensure you hold your blade on a 40 – 60° angle when slicing.

Slide the Portobello mushroom pieces along the cut, to cover the fillet.  Add fried shallots and garlic to the top of the mushroom.

Slice blue cheese or if already crumbed, add to the top of the mushrooms. Broil on high until cheese melts.

Slice Panini bun in half, place broiled fillet on one side of the bun, place spring mix greens on other side of the bun.