Warm Sourdough Turkey Mushroom Melt with Steamed Edamame
A warm, savory sourdough open-face melt piled with sautéed cremini mushrooms, wilted spinach, warm lean turkey, and melted mozzarella, served alongside high-fiber edamame.
Prep
5 min
Cook
10 min
Total
15 min
Makes
1 serving
Created together. Shared with you.
Made by Mendy + Lila
Mendy created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthComfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Clearer, simpler choices
Let the recipe do the thinking
Clear steps and a complete plate mean fewer decisions when focus is in short supply—and a more substantial meal once you are done.
Notice: focus + energy later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
5 min
Cook
10 min
Total
15 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Large skillet · Knife and cutting board
Time saver
Store leftover cooked mushrooms in an airtight container in the fridge for up to 3 days for faster assembly next time.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 7 steps complete
Next: Place a non-stick skillet over medium heat…
- 01
Place a non-stick skillet over medium heat…
Place a non-stick skillet over medium heat and add 0.5 tsp olive oil.
Tap card to mark done - 02
Add 100g chopped cremini mushrooms to the…
Add 100g chopped cremini mushrooms to the skillet and sauté for 4 minutes until browned and tender.
Look for: browned and tender
Tap card to mark done - 03
Stir in 1 cup baby spinach and…
Stir in 1 cup baby spinach and cook for 1 minute until wilted, then transfer mushrooms and spinach to a plate.
Look for: wilted, then transfer mushrooms and spinach to a plate
Tap card to mark done - 04
Lay 120g sliced turkey breast and top…
In the same pan over medium-low heat, lay 120g sliced turkey breast and top with 30g part-skim mozzarella cheese.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done - 05
Place 1 slice sourdough bread next to…
Place 1 slice sourdough bread next to the turkey to toast lightly in the pan for 2 to 3 minutes until cheese is melted and turkey is thoroughly heated through.
Look for: cheese is melted and turkey is thoroughly heated through
Tap card to mark done - 06
Assemble by placing the warmed turkey and…
Assemble by placing the warmed turkey and melted cheese onto the toasted sourdough bread, then top with the sautéed mushroom and spinach mix.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done - 07
Microwave 75g shelled edamame in a small…
Microwave 75g shelled edamame in a small microwave-safe bowl with 1 tbsp water for 60 seconds, drain, sprinkle with salt, and serve warm alongside the melt.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done
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