1. In a large skillet, heat olive oil then sauté the onion for about 3 minutes.
2. Add in the ground turkey & cook until done.
3. Add spinach and seasonings and cook until spinach is wilted. Pour in chicken stock & let it deglaze the pan and reduce a bit.
5. Spoon mixture evenly over the four mushroom caps. Bake at 350 for about 15-20 minutes, or until mushrooms are tender.
4 very large Portobello mushroom caps
1 lb ground turkey
½ medium onion, chopped
4 cups of spinach, loosely packed
2 TBSP olive oil
½ cup chicken stock
Salt & pepper to taste
Optional: Turmeric (anti-inflammatory) or garlic (heart health)