Total Time: 30-40 minutes

• 4 large portabella mushroom caps
• 1 lb ground turkey
• 1 TBS olive oil
• 1 onion
• 1 cup of chopped baby spinach
• 1/3 cup diced roasted red peppers*
• 1/2 cup shredded sharp cheddar cheese
• 1 TBS chopped rosemary
• 1 TBS chopped sage
• Salt and pepper
• 1/2 TBS grass fed butter or ghee
• 1/2 – 1 cup of Gluten free panko breadcrumbs I used this 4C brand)

 

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What to do:

• Pre heat oven to 350 degrees
• Chop up your herbs real fine and set them aside
• Chop up your spinach and set aside
• Dice your onion and red peppers and shred your cheese
• Heat your olive oil in a large skillet over medium high heat
• Add your diced onions and let sit for 2-3 minute without touching them; stir them up and then add your ground turkey
• Use a spatula to break up your turkey into super small pieces and brown the meat
• Once turkey is almost all the way browned, add your chopped spinach and 1 TBS of your herb mixture
• Transfer turkey to a mixing bowl and add your cheese and red peppers
• Mix well and season with salt and pepper
• Place your mushroom caps face side up on a baking sheet and fill them with your turkey mixture
• In the same skillet, melt your ghee or butter over medium heat and add your breadcrumbs and the remaining TBS of herb mix; stir mix for 2 minutes
• Top each mushroom with the breadcrumbs and bake for 20 minutes
• Enjoy

*If you don’t want to buy a jar of roasted red peppers, you can roast a red bell pepper yourself either on the grill, over the fire of your stove top, or in an oven at 400 degrees for about 10-15 minutes until it’s blackened. Place the blackened bell pepper in a zip lock back and set aside for 10 minutes. This will help you peel of the skin of the roasted red pepper super easily!