This one's for GJ

My dad is affectionately known as "Gourmet John" for his love of and skill at cooking, or GJ for short. He's made up all kinds of wonderful recipes over the years, and this week, I put a twist on one of my favorites (and named it - it used to be known as "that dish with the turkey and spaghetti sauce and cheese on the mushrooms"). It's simple to make and so good:

Portobellos GJ

Serves 4

-4 portobello mushroom caps, stems removed and wiped clean

-1 bag frozen organic spinach

-1 jar of marinara sauce (or homemade if you can, about 3-4 cups)

-1 lb. ground turkey breast

-1 fresh ovoline mozzarella, sliced into 1/2" thick pieces

-1/2 tsp. oregano (fresh or dried)

-1 yellow bell pepper, cut into chunks

-Extra virgin olive oil, salt and pepper

Brush mushrooms with olive oil and set aside. Heat a little olive oil in a skillet over medium heat and brown turkey. Add sauce, oregano, yellow pepper and a little salt and pepper and reduce heat. Let simmer until peppers are tender. Add spinach and cook until thawed and incorporated into the sauce. Place slices of mozzarella directly on top of the sauce and let them melt. Remove from heat.

Heat a grill pan (or a grill, if you're lucky enough to have one!) and grill mushroom caps until they release their juices and you've got some good grill marks going. Time will vary depending on where you cook them. When they're done, plate 1 per person, topped with about a cup of the turkey-sauce-mozzarella mixture.