Preheat oven to 350 degrees.
Heat olive oil in a large skillet over medium heat.
Once hot, add the turkey and onion. Break the turkey into small pieces as it browns with a spatula.
Add the spinach and 1 tablespoon of the herbs to the skillet once the turkey is browned. Season with salt and pepper to taste and cook until spinach is wilted.
Transfer the turkey mixture to a large bowl.
Add the Finlandia cheese, grated cheddar and roasted red peppers. Stir until well combined.
Place the portobello mushrooms on a baking sheet gill side up and fill each mushroom with the turkey mixture.
Place the butter in a small pan over medium heat. Once melted, add the breadcrumbs and remaining tablespoon of herbs. Stir with a spatula so that the breadcrumbs absorb the butter. Cook over medium heat 2-3 minutes until slightly toasted. Remove from heat and sprinkle the breadcrumb mixture on top of each filled mushroom.
Bake the mushrooms for about 20 minutes until mushrooms start to give off liquid.
Remove from the oven and serve warm.
Recipe by Gina Matsoukas