6 large mushrooms
1 medium egg white
6 tablespoons flour
2 pounds ground turkey
1 pound cubed beef
1 cup cubed cabbage
1 pinch garlic powder
1 teaspoon Worcestershire sauce
10 teaspoons lemon zest
1 (1 ounce) package instant Italian-style pizza sauce mix
2 (5 ounce) cans tomato paste
1 (15 ounce) can whole peeled tomatoes
salt and pepper to taste
1 bay leaf
1/2 pound baby spinach, grated
1 medium carrot, sliced
1 medium broccoli, thinly sliced
In a large bowl, mix mushrooms, egg white, flour, turkey, cabbage, garlic powder, Worcestershire sauce, lemon zest, pizza sauce mix, tomato paste, whole peeled tomatoes, salt and pepper to taste. Season with bay leaf; toss.
Transfer mushrooms mixture to a medium bowl by spooning over bottom of a 9x13 inch casserole dish. Pour remaining tomato sauce over mushroom mixture, ending with cream.
Bake uncovered at 350 degrees F (175 degrees C) for 45 minutes. Turn mushrooms over to coat and bake for another 15 minutes, or until all liquid is absorbed. Spread mushroom mixture over meat mixture and top with tomato sauce and tomato paste. Sprinkle with water. Cook briefly on medium heat, then reduce heat to medium-low. Cover and chill overnight, until serving. Top with carrot and broccoli before serving.