Portabella Mushroom Turkey Burgers

Someone mentioned Portabella mushrooms to me today. I realized I had a couple of them in the refrigerator, along with some ground turkey. The perfect combo for paleo burgers! Checking out what you have on hand can lead to a creative dinner. If you don’t have one of the ingredients, try substituting something else that you might have. That is the real way to learn how to cook and what ingredients blend well together.

1 pound ground turkey

¼ cup roasted red peppers, diced

¼ cup sweet onion, diced

1 clove garlic, minced

1 teaspoon Italian seasoning

Sea salt and pepper

4 portabella mushroom caps

Olive oil

Chicken broth

Fresh spinach

3 plum tomatoes, sliced

Fresh basil, thinly sliced

Mix first seven ingredients together. Pat meat together to form four hamburger patties.

Remove stems from mushrooms. Heat a little olive oil in a skillet. Add mushroom caps and sauté for several minutes. Add ¼ cup chicken broth to pan. Turn mushrooms over and continue to cook until mushrooms are still firm but tender. Turn off heat.

Clean pan and spray or brush with olive oil. Heat to medium and add tomatoes. Cook for a minute or two, Flip tomatoes and cook for an additional minute. Remove tomatoes to a plate. Clean pan.

Brush another skillet with olive oil and heat to medium. Add turkey burgers and cook for about 7 minutes. Turn burgers over and cook until turkey is completely done.

Add the spinach to the pan that you cooked the tomatoes in. Add a couple of teaspoons chicken broth. Simmer spinach until just wilted.

Place one mushroom cap on serving plate. Fill the cap with some cooked spinach. Place a turkey burger on top. Add a couple of slices of tomatoes and finish with a bit of fresh basil. Season with additional salt and pepper.