Turkey Breast Stuffed with Porcini Mushrooms

Preheat oven to 375°F (190°C).

Soak mushrooms in 1/4 cup of water until soft. Drain, reserving liquid.

Sauté garlic, mushroom and peppers in a pan over medium heat with olive oil for 2 minutes. Add 3/4 cup mushroom liquid & cook until almost dry.

Add arugula and spinach and sauté until fully cooked. Let cool.

Mix with remaining ingredients in a large bowl.

Cut a large pocket in turkey breast.

Place the stuffing mixture into the pocket.

Place the breast on a baking sheet lined with parchment paper.

Cover the stuffing area with a greased piece of foil.

Bake for 40 minutes, remove foil and continue baking for another 20 minutes or until meat reaches a minimum internal temperature of 170°F (77°C).

Let stand for 10-15 minutes before slicing.