Instructions

1. In a large skillet over medium high heat, melt about 1 tablespoon of coconut oil. Place the mushrooms into the skillet and let cook until softened, about 5 minutes. Flip them halfway through. Remove from the skillet and set aside on a plate.
2. In the same skillet, add the onion and sauté until softened, for about 2-3 minutes.
3. Add the ground turkey to the skillet and break it up into small pieces with a wooden spoon  until it’s all cooked through, for about 7 minutes. Add the Italian seasoning, salt and pepper and stir to combine.
4. Reduce The heat to low then add the baby spinach leaves and grape tomatoes. Sautee for 2-3 minutes until the tomatoes and spinach is softened.
5. To assemble, use a small spoon and scoop the turkey spinach filling into the caps of the mushrooms. Top with grape tomatoes. Serve warm.