Turkey-Stuffed Mushrooms with Roasted Tomato Aioli

Preheat oven to 350 degrees F. Line a 15x10-inch baking pan with parchment paper. Arrange roma tomatoes in prepared pan. Drizzle with oil and sprinkle with black pepper. Bake 55 to 65 minutes or until light brown and nearly dry, turning once. Cool in pan on a wire rack.

Meanwhile, line a shallow baking pan with parchment paper. Remove stems from mushrooms; set aside. Arrange mushroom cups, stemmed sides down, in prepared pan. Place in oven alongside tomatoes and bake 10 minutes. Transfer to a double thickness of paper towels; cool.

To prepare the filling: Finely chop mushroom stems. In a small skillet, cook mushroom stems, turkey, onions, seasoning, salt, and crushed red pepper over medium heat until turkey is browned. Finely chop Roma tomatoes. Add about two-thirds of the Roma tomatoes to turkey mixture. Stir in bread crumbs and mustard.

Return mushroom caps, stemmed sides up, to baking pan. Spoon filling into mushroom caps, pressing lightly. Bake 10 minutes or until mushrooms are tender and filling is heated through.

To prepare the aioli: In a small bowl combine the remaining Roma tomatoes, mayonnaise, and lemon zest.

To serve, spoon aioli onto warm stuffed mushrooms. Top with cherry tomatoes and, if desired, additional green onions.