Created by our own Dave Maguire, Hayter’s  HACCP coordinator.

Use your favourite pre-marinated Fillet, pair with delicious Portobello mushrooms, and blue cheese ~ it’s an explosion of flavour!  It is absolutely delicious on a Panini or with fresh pasta and grilled Asparagus.




  • 2 Hayter’s Teriyaki or Honey Garlic Turkey Breast Fillets, thawed or fresh
  • 2 Tbsp – Canola or Olive Oil, divided
  • 4 Lg Shallots, diced
  • 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

  1. Peel and slice shallots fairly thin. Heat large frying pan to medium.
  2. Add garlic and shallots to frying pan, fry on medium heat until shallots become translucent.
  3. Add half of red wine and turn up the heat to high, flash fry for approx. 2 minutes. Reduce heat to low and let ‘rest’.
  4. 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.
  5. Turkey fillets – slice them long ways in half, using a horizontal cut (butterfly)
  6. In the same pan, add 1 Tbsp. of Oil grill fillets on medium heat (approx. 4 min per side)
  7. Lay cooked fillets on an ovenproof dish, slice a Portobello mushroom cap in half, but ensure you hold your blade on a 40 – 60° angle when slicing.
  8. Slide the Portobello mushroom pieces along the cut, to cover the fillet.  Add fried shallots and garlic to the top of the mushroom.
  9. Slice blue cheese or if already crumbed, add to the top of the mushrooms. Broil on high until cheese melts.
  10. Slice Panini bun in half, place the broiled fillet on one side of the bun, place spring mix greens on the other side of the bun.