Ingredients
1 T olive oil
3 cloves garlic, minced
1 lb ground turkey breast
½ onion, finely chopped or you may substitute 1/2 white portion of a leek–well washed and finely chopped
½ t salt
1 t oregano
10 oz package frozen chopped spinach, thawed and squeezed dry
1 T cider vinegar
¼ c Walden Farms Garlic & Herb Pasta Sauce
6 Portobello mushrooms
¼ c grated Parmesan cheese (OPTIONAL)
Preparation
Preheat oven to 400 degrees.
Put mushrooms bottom-side-facing-up on a broiler pan (so liquid can drain). Bake at 400 degrees for 20 minutes or until tender.
While mushrooms are baking, heat olive oil over medium heat. Add ground turkey, chopped onion (or white portion of chopped leek), and minced garlic. Cook, stirring frequently, until turkey is fully cooked. Add salt, oregano, and chopped spinach; mix well. Stir in cider vinegar and Walden Farms Garlic & Herb Pasta Sauce.
When mushrooms are tender, top each with one-sixth of the topping mixture.* Sprinkle with Parmesan cheese, if using, and return to oven for ten minutes. If necessary, broil for two minutes to brown the cheese; watch closely so they don’t burn.
