400g ground turkey
500g mini onions
500g cherry tomatoes
200g fresh button mushrooms
4-5 garlic cloves
4 tbsp SOLIA FIT oil
100ml white wine
salt, pepper,
Chili pepper

Clean onion but do not chop it. Clean tomatoes and mushrooms. Do not cut the tomatoes, only slice the mushrooms. Cook turkey mincemeat together with crushed garlic in oil until all the liquid is gone. Season with salt and pepper. Pour some oil in a heatproof dish and cover the bottom with whole onions. Top onions first with cherry tomatoes and followed by sliced mushroom. Season with herb mix to your taste. Now add turkey mincemeat. Garnish with some rosemary and cover with an aluminum foil. Place in the oven and bake at 250’C with the foil on for about 30 minutes. After 30 minutes remove the foil and stir the dish. Reduce the temperature and bake for another 15 minutes. The dish should neither be too soupy nor too thick.