Dinner recipe · from the recipe book

Open-Face Turkey, Mushroom and Mustard Melts

Name: Open-Face Turkey, Mushroom and Mustard Melts
Prep time: 35 min
Cook time: 5 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 lb (500 g) Turkey breast, boneless skinless, sliced into thin cutlets; 8 slices (256 g) Whole-wheat bread, 8 slices, used in place of sourdough; 3¼ cups sliced (225 g) White mushrooms, sliced; 3 cups loosely packed (90 g) Baby spinach; 1 medium (110 g) Yellow onion, thinly sliced; 2 cloves (6 g) Garlic, minced; 2½ tbsp (40 g) Yellow mustard; 3½ oz (100 g) Part-skim mozzarella, shredded; 2 tbsp (24 g) Olive oil; 2 tsp (2 g) Dried thyme; ¼ tsp (2 g) Salt; ½ tsp (1 g) Black pepper

Golden seared turkey slices over garlicky mushrooms and wilted spinach on crisp toast, with a sharp mustard spread and gooey melted mozzarella.

Skillet
40 min · 35 min hands-on
Serves 4

31–45 g carbs
Protein 30 g+
Fiber 6 g+
500 calories or less

Ingredients

1 lb500 gTurkey breast, boneless skinlesssliced into thin cutlets
8 slices256 gWhole-wheat bread8 slices, used in place of sourdough
3¼ cups sliced225 gWhite mushroomssliced
3 cups loosely packed90 gBaby spinach
1 medium110 gYellow onionthinly sliced
2 cloves6 gGarlicminced
2½ tbsp40 gYellow mustard
3½ oz100 gPart-skim mozzarellashredded
2 tbsp24 gOlive oil
2 tsp2 gDried thyme
¼ tsp2 gSalt
½ tsp1 gBlack pepper

Steps

Prep first: slice the turkey breast into thin cutlets, slice the mushrooms and onion, mince the garlic and shred the mozzarella.
Season the turkey on both sides with the thyme, half of the salt and the black pepper.
Toast the bread slices in a large dry skillet over medium heat until crisp, about 2 minutes per side; set aside on a board.
Heat half of the olive oil in the skillet over medium-high heat. Sear the turkey cutlets 3 to 4 minutes per side until browned and 165°F (74°C) inside; move to a plate and slice into strips.
Add the remaining half of the olive oil, the onion and the mushrooms to the skillet; cook 6 to 7 minutes until browned. Stir in the garlic for 30 seconds, then the spinach and the remaining half of the salt until wilted.
Spread the mustard over the toasted bread, then top with the mushroom-spinach mixture and the turkey strips.
Scatter the mozzarella over the toasts, set them in the skillet over low heat, cover and warm 2 to 3 minutes until the cheese melts. Serve two toasts per person.

Contains: Milk, Gluten. Some brands contain egg, soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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Open-Face Turkey, Mushroom and Mustard Melts

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