Crunchy Herb Turkey & Wild Mushroom Sheet‑Pan Power Dinner

Looking for a quick, high‑protein dinner that turns the weeknight routine into a culinary delight? This herb‑crusted turkey with wild mushrooms on a sheet‑pan delivers a crisp, flavor‑rich meal in just 35 minutes. The buttery mushrooms mingle with a bright herb coating for savory depth and a satisfying crunch.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 lb lean ground turkey (90% lean)
• 8 oz wild mushrooms, sliced
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 2 tbsp fresh lemon zest
• 2 tbsp chopped fresh parsley
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1 tsp garlic powder
• Salt and freshly ground black pepper, to taste
• 2 cups quinoa, cooked (optional, for serving)

Instructions

1. Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper.
2. In a bowl, season the ground turkey with salt, pepper, garlic powder, and smoked paprika; shape into four even patties.
3. Whisk the olive oil, lemon zest, oregano, parsley, salt, and pepper in a small bowl; brush the mixture over each turkey patty.
4. Arrange the patties on the prepared sheet pan, ensuring a little space between each.
5. Toss the sliced mushrooms and halved cherry tomatoes with the remaining olive oil, salt, and pepper, then scatter them over and around the turkey patties.
6. Roast in the preheated oven for 15‑18 minutes, or until the turkey reaches an internal temperature of 165°F and the mushrooms are golden and tender.
7. Remove the pan from the oven and let the patties rest for 3 minutes to lock in juiciness.
8. Serve hot over a bed of cooked quinoa or alongside steamed vegetables, and drizzle any pan juices over the top.
9. Optional: garnish with extra fresh parsley or a squeeze of lemon for brightness.

Chef's Note

For extra crisp edges, pat the turkey patties dry before seasoning or add a splash of buttermilk and let them marinate for 10 minutes.

Make-Ahead Tips

Store leftovers in airtight containers up to 4 days in the refrigerator. Reheat in the oven at 350°F for 5–7 minutes or in a microwave until warmed through.

Substitutions

Ground turkey can be replaced with ground chicken, lean pork, or a plant‑based ground for a vegan version.