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Ground Turkey Mushroom Skillet - A Simple, Savory One-Pan Dinner

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 tablespoon olive oil (or avocado oil)
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 12 ounces cremini or baby bella mushrooms, sliced
  • 1 pound ground turkey (93% lean is ideal)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
  • 1/2 teaspoon crushed red pepper flakes (optional, for heat)
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce (or low-sodium soy sauce)
  • 1/2 cup low-sodium chicken broth (or water)
  • 2 cups baby spinach, roughly chopped
  • Juice of 1/2 lemon (about 1 tablespoon)
  • Fresh parsley, chopped, for garnish (optional)

Method
 

  1. Heat the pan: Set a large skillet over medium-high heat and add the olive oil. When it shimmers, add the onion with a pinch of salt. Cook 3–4 minutes, stirring, until softened.
  2. Sauté the mushrooms: Add the sliced mushrooms. Spread them out and let them cook undisturbed for 2 minutes to brown. Stir and cook another 3–4 minutes until they release their moisture and start to caramelize.
  3. Add garlic and spices: Stir in the garlic, smoked paprika, thyme, and red pepper flakes if using. Cook 30 seconds until fragrant.
  4. Brown the turkey: Push the veggies to the sides of the skillet. Add the ground turkey to the center and season with salt and pepper. Cook 5–7 minutes, breaking it up with a spatula, until no pink remains and it’s lightly browned.
  5. Build the sauce: Stir in the tomato paste and cook 1 minute to toast it. Add the Worcestershire and chicken broth, scraping up any browned bits from the bottom of the pan.
  6. Simmer to thicken: Reduce heat to medium and let it bubble gently for 3–4 minutes, until the liquid reduces and the mixture is saucy but not wet.
  7. Finish with greens and lemon: Fold in the spinach and cook 1–2 minutes until wilted. Squeeze in the lemon juice and taste. Adjust salt, pepper, or heat as needed.
  8. Serve: Sprinkle with chopped parsley. Serve over rice, quinoa, mashed potatoes, cauliflower rice, or spooned into tortillas.