Other Recipe Information
| Recipe Yields: 10 servings of two 2-oz. slices |
To Prepare:
- Recipe and image furnished by Plate’s Turkey Inspiration insert.
Ingredients
| 1 cup | Porcini mushrooms, coarsely chopped | 1/4 cup | Onion, chopped |
| 2 tsp. | Garlic, minced | 1/4 cup | Olive oil |
| 10 oz. | Spinach, cooked, chopped | 3/4 tsp. | Salt |
| 1/2 tsp. | Freshly ground black pepper | 1/2 cup | Whole-milk mozzarella cheese, shredded |
| 1/2 cup | Parmesan cheese, grated | 1 lb. | Turkey, ground |
| 3/4 cup | Quick-cooking oats, uncooked | 1/2 cup | Milk |
| 1 ea. | Egg, large | 1 tsp. | Fresh basil |
| 1 tsp. | Fresh oregano |
Directions
- Sauté mushrooms, onion and garlic in a sauté pan over medium heat. Remove from heat, drain pan of excess juices. Add in spinach, salt, pepper, 1/4 cup of the mozzarella cheese and the Parmesan cheese. Reserve.
- Combine ground turkey and remaining ingredients in a large mixing bowl. Spoon 2/3 of mixture into a lightly greased hotel pan. Make a 7 x 1 1/2-inch indentation lengthwise down the center of the turkey mixture; fill with spinach mixture. Spoon remaining turkey mixture on top and press edges to seal.
- Bake at 350°F until cooked through, about 35 minutes. Sprinkle remaining 1/4 cup of mozzarella cheese on top of the loaf and bake until cheese melts, several more minutes. Remove from pan; let rest 5 minutes before serving.
