• Preheat oven to 425 degrees.
• Place the mushrooms in a layer on a baking sheet.
• Spray with cooking spray, season with pepper, and roast until browned for 8 minutes, tossing half way though.
• Meanwhile, add flour to a plate and season with salt and pepper.
• Coat each turkey cutlet in flour, shaking off excess.
• Heat a large skillet over medium heat and add 1 tbsp butter.
• When the butter is melted, add a couple turkey cutlets to the pan and cook on both sides until golden.
• Cook in batches, adding the remaining 1 tbsp butter if needed, and remove to a plate to keep warm.
• Once the turkey is cooked add Marsala and broth and let the sauce simmer and reduce by half.
• Stir in the mushrooms and remove from heat.
• To plate: add a couple scoops of Cauliflower and Spinach Mash {recipe below} to a plate and then top with a turkey cutlet and ladle on the mushroom Marsala sauce.
• Serve warm and enjoy.

For the Cauliflower and Spinach Mash:

• Add cauliflower to a steamer and steam for 20 minutes, until soft and fork tender.
• Add spinach to a skillet along with a drizzle of olive oil.
• Heat over medium heat, tossing until warm and wilted.
• Season with salt and pepper and remove from heat.
• Place chopped cauliflower in a food processor along with spinach, milk, butter, and Parmesan.
• Blend until smooth and season with salt and pepper.