Turkey Spinach and Portobello

3 to 4 Large mushroom caps with stems removed.
4 cups of fresh spinach
4 leaves of fresh basil
6 cloves of garlic, minced
teaspoon of onion powder
1 pound of organic, lean, ground turkey

In food processor blend spinach, garlic, basil. Parmesan cheese optional.
Mix will with ground turkey in a large bowl.
Add onion powder and other optional seasonings to taste (salt, pepper)
Create patty that is about 4 to 5 oz. and place on top of mushroom cap. Makes about 4. If you only have 2 or 3 caps then make meatballs out of the remaining meat mixture.

drizzle olive oil on pan and place mushroom on top.
Bake at 350-375 for 25-30 minutes.