Spinach Stuffed Turkey Roll

Spinach Stuffed Turkey Roll

1/3 lb fresh mushrooms, sliced
1/4 cup green onions, choped,greens and all
3 tablespoons celery, finely chopped
2 cloves garlic, chopped
1 tablespoon butter
1 (10 ounce) package frozen chopped spinach, thawed, drained and squeeze dry
1/4 cup parmesan cheese, shredded
1 dash salt
1 egg, beaten
1/3 cup breadcrumbs
4 tablespoons onions, minced
3 cloves garlic, smashed
1 envelope onion soup mix
1/4 teaspoon black pepper
1-1 1/2 lb ground turkey

In a large skillet, saute mushrooms, green onions, celery and chopped garlic in butter till tender.
Stir in spinach and salt, heat through.
Remove from heat and allow to cool.
Add in parmesian cheese.
In a large bowl combine egg, bread crumbs.
minced onion, smashed garlic, soup mix and black pepper.
Crumble turkey over mixture and mix well.
On a large piece of foil or wax paper pat turkey mixture into rectrangle that is about a half inch thick.
Spread the cooled spinach mixture to within 1 inch of the edges.
Roll up, starting with the short side, seal seams and the ends. You use the foil or the wax paper to help with the rolling.
Place seam side down on a foil lined pan that at least has a lip on it (to catch any juices), (coat foil with cooking spray).
Cover and bake at 350 degrees for about 50 minutes.
Uncover and bake 10 minutes longer until meat thermometer reads 165.
Let stand 5 minutes before cutting.