Recipe by riffraff
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.
- 1⁄3 lb fresh mushrooms, sliced
- 1⁄4 cup green onion, chopped, greens and all
- 3 tablespoons celery, finely chopped
- 2 garlic cloves, chopped
- 1 tablespoon butter
- 1 (10 ounce) package frozen chopped spinach, thawed, drained and squeeze dry
- 1⁄4 cup parmesan cheese, shredded
- 1 dash salt
- 1 egg, beaten
- 1⁄3 cup breadcrumbs
- 4 tablespoons onions, minced
- 3 garlic cloves, smashed
- 1 (1 1/4 ounce) envelope onion soup mix
- 1⁄4 teaspoon black pepper
- 1 -1 1⁄2 lb ground turkey
Directions See How It's Made
- In a large skillet, sauté mushrooms, green onions, celery and chopped garlic in butter till tender.
- Stir in spinach and salt, heat through.
- Remove from heat and allow to cool.
- Add in Parmesan cheese.
- In a large bowl combine egg, bread crumbs.
- minced onion, smashed garlic, soup mix and black pepper.
- Crumble turkey over mixture and mix well.
- On a large piece of foil or wax paper pat turkey mixture into rectangle that is about a half inch thick.
- Spread the cooled spinach mixture to within 1 inch of the edges.
- 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.
- 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).
- Cover and bake at 350°F for about 50 minutes.
- Uncover and bake 10 minutes longer until meat thermometer reads 165°F.
- Let stand 5 minutes before cutting.