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Dinner recipe · from the recipe book

Turkey Pesto Mushroom Melts in Lettuce Cups

Juicy herb-garlic turkey patties with golden mushrooms and melted provolone-style mozzarella sit on creamy lemon avocado in crisp romaine cups.

Turkey Pesto Mushroom Melts in Lettuce Cups

Ingredients

  • 1¼ lb560 gGround turkey, 93% lean
  • 2¾ cups sliced200 gWhite mushroomssliced
  • 1 medium110 gYellow onionthinly sliced
  • 3 cloves9 gGarlicminced
  • ½ cup leaves12 gFresh basilchopped
  • 2 tsp2 gDried oregano
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • 1½ tbsp20 gOlive oil
  • 3½ oz100 gPart-skim mozzarellasliced
  • 1 whole200 gAvocadopitted and scooped
  • 1 tbsp15 gLemon juice
  • 1 cup150 gCherry tomatoeshalved
  • 6⅓ cups chopped300 gRomaine lettuceleaves separated, washed and dried

Steps

  1. Prepare first: slice the mushrooms and onion, mince the garlic, chop the basil, halve the cherry tomatoes, and wash and dry the romaine leaves.
  2. Make the avocado spread: mash the avocado with the lemon juice and a pinch of the salt (about one-third of it); set aside.
  3. In a bowl, mix the ground turkey with half the garlic, half the basil, the oregano, the black pepper and half the salt. Shape into 8 small oval patties.
  4. Heat half the olive oil in a large skillet over medium-high heat. Cook the onion and mushrooms with the remaining salt and the remaining garlic until browned, 6 to 8 minutes; move to a plate.
  5. Add the remaining half of the olive oil to the skillet and cook the turkey patties 4 to 5 minutes per side until they reach 165°F (74°C) in the center.
  6. Top each patty with the mushroom-onion mixture and a slice of the mozzarella, cover the skillet, and cook 1 to 2 minutes over low heat until the cheese melts.
  7. Spread the avocado spread inside the romaine leaves, set a melted patty in each, and finish with the cherry tomatoes and the remaining basil. Serve two cups per person.

Contains: Milk.

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

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