After trying another recipe for this from here on Zaar and finding it very bland I re-did it and this is the result. Got inspiration from Shaye and Taste of Home magazine. This is a good, low carb, low fat meal with a ton of flavor. Very pretty when sliced too.

Ingredients

4 serv.

fresh mushrooms, sliced↗1⁄3 lb
green onion, chopped, greens and all↗1⁄4 cup
celery, finely chopped↗3 tablespoons
garlic cloves, chopped↗2
butter↗1 tablespoon
frozen chopped spinach1 package
10 ounce
parmesan cheese, shredded↗1⁄4 cup
salt↗1 dash
egg, beaten↗1
breadcrumbs↗1⁄3 cup
onions, minced↗4 tablespoons
garlic cloves, smashed↗3
onion soup mix1 envelope
black pepper↗1⁄4 teaspoon
ground turkey↗1 - 1 1⁄2 lb

Step-by-step instructions

1
In a large skillet, sauté mushrooms, green onions, celery and chopped garlic in butter till tender.
2
Stir in spinach and salt, heat through.
3
Remove from heat and allow to cool.
4
Add in Parmesan cheese.
5
In a large bowl combine egg, bread crumbs.
6
minced onion, smashed garlic, soup mix and black pepper.
7
Crumble turkey over mixture and mix well.
8
On a large piece of foil or wax paper pat turkey mixture into rectangle that is about a half inch thick.
9
Spread the cooled spinach mixture to within 1 inch of the edges.
10
Roll up, starting with the short side, seal seams and the ends. You use the foil or the wax paper to help with the rolling.
11
Place seam side down on a foil lined pan that at least has a lip on it (to catch any juices), (coat foil with cooking spray).
12
Cover and bake at 350°F for about 50 minutes.
13
Uncover and bake 10 minutes longer until meat thermometer reads 165°F.
14
Let stand 5 minutes before cutting.

Source: food.com

Original recipe ↗

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