1 turkey london broil (about 1 1/2 pounds) 

2 teaspoons olive oil + additional for misting 

1 cup sliced brown or white mushrooms, chopped 

1 cup (1 ounce) baby spinach leaves 

1/2 cup sliced scallions 

1/4 teaspoon poultry seasoning 

1/8 teaspoon salt 

ground black pepper 

2 tablespoons (1/2 ounce) shredded swiss cheese 

1/2 cup water 

 

Preheat the oven to 350°F. Set the turkey on a work surface. With a sharp knife, cut through the middle to create a pocket. Set aside. In an ovenproof skillet, warm 2 teaspoons oil over medium heat. Add the mushrooms, spinach, scallions, poultry seasoning, salt, and pepper to taste. Cook, stirring, for about 3 minutes, or until the spinach wilts. Spoon the mixture into the pocket in the turkey. Cover the stuffing with the cheese. Press the open edge down to seal. Fasten with toothpicks, if desired. Add the water to the skillet. Cook over medium heat, scraping with a spatula to release the browned bits on the pan bottom. Bring to a boil. Turn off the heat. Place the turkey in the skillet. Mist lightly with olive oil. Roast for about 45 minutes, or until an instant-read thermometer inserted in the center registers 165°F. Remove to a cutting board. Let stand for 15 minutes, until the internal temperature rises to 170°F. Slice the turkey. Reheat the juices in the skillet to drizzle over the turkey.

 

Yield: 6 servings

Calories: 150

Fat: 4g

Fiber: 6g