Mushroom and Spinach Stuffed Turkey Steak

Instructions

• Preheat your oven to 375 degrees F (190 degrees C).
• Heat 1 tablespoon of olive oil in a pan over medium heat. Add the chopped onion, minced garlic, and sliced mushrooms. Sauté until the onions become translucent and the mushrooms soften.
• Add the spinach to the pan. Continue to sauté until the spinach wilts. Once done, remove the mixture from the heat and set aside.
• Lay the turkey steaks flat on a clean surface. Sprinkle each steak with salt, pepper, dried thyme, and dried rosemary.
• Evenly distribute the sautéed spinach and mushroom mixture onto each turkey steak. Sprinkle the grated Parmesan cheese on top of the mixture.
• Carefully roll up each steak, making sure the filling stays inside. Secure each roll with toothpicks or tie with kitchen twine.
• In the same pan, add another tablespoon of olive oil. Place the turkey rolls into the pan and sear each side until browned. This will take about 2 minutes per side.
• Once all sides are seared, add the chicken broth to the pan. Cover the pan and place it in the preheated oven.
• Bake for 20-25 minutes, or until the turkey steaks are cooked through.
• Once done, let the turkey steaks rest for a few minutes before removing the toothpicks or kitchen twine. Slice into medallions before serving.