Ground Turkey and Spinach stuffed mushrooms    

  • 2 Teaspoons of olive oil
  • 6 large Portobello mushroom caps, cleaned and remove gills
  • 1 small onion, diced
  • ½ pound ground turkey
  • ½ cup of baby spinach leaves
  • Salt and pepper to taste or Italian seasoning
  1. In a large skillet add 2 teaspoons of olive oil the mushrooms and let cook until softened. 5 to 7 minutes. Flip them halfway through.   Set aside on a plate.
  2. In the skillet add the onion and sauté until softened, 3 minutes. Add the ground turkey and break it up into small pieces with a wooden spoon. Cook it and sprinkle with salt and pepper or the Italian seasoning.
  3. Remove from heat and add the spinach, the residual heat will wilt the spinach easily.
  4. Scoop the turkey spinach filling into the caps of the mushroom.  Serve warm