Contents of your meal kit:
ground turkey
mediterranean seasoning
portobello mushrooms
onion & bell pepper mix
dried oregano
white beans
kalamata olives
tomatoes
feta
tuscan vinaigrette base
baby romaine mix
parsley
Cookware needed: small mixing bowl, large foil-lined baking sheet (see note), salad bowl
Finishing steps:
- Preheat oven to 425. In a mixing bowl, combine ground turkey and mediterranean seasoning, salt & pepper and mix together with your hands. Form into equal sized patties and place on one side of a foil-lined baking sheet.
- Using a damp paper towel, wipe mushrooms of any dirt. Remove stems and scrape out the dark gills using a small spoon. Rub all sides with olive oil, salt & pepper. Place stem-side up on the baking sheet with turkey patties.
- Slice bell pepper into ½-inch strips. Spread peppers & onions and in an even layer on the other side of the baking sheet. Drizzle with olive oil, and season with dried oregano, salt & pepper. Roast 10-15 minutes, or until tender.
- Meanwhile, rinse and drain beans. Roughly chop kalamata olives. Cut tomatoes in half.
- Once the peppers & onions are tender, remove from the oven and transfer to a cutting board. Roughly chop and toss on the board with the beans and olives. Fill mushrooms with the vegetable and bean mix. Crumble feta over the top and return the baking sheet to the oven for another 5 minutes to warm the beans, or until turkey patties are cooked through
- Meanwhile, pour vinaigrette base into the bottom of your salad bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine. If this looks like too much dressing, remove some before adding the greens and tomatoes. Toss gently, season with salt & pepper to taste.
- Divide turkey patties and stuffed portobellos between plates. Sprinkle parsley over the top of the portobello. Enjoy the salad on the side.
Notes: If you are making 4 or 6 portions, you may find you need to use two baking sheets.