1. Sauté the onions, garlic, mushrooms, and turkey in 1 tablespoon of olive oil. Add the flour to the pan where you sautéed the filling ingredients and stir. Add the milk and continue stirring. Add the cream cheese, oregano, and parsley.
2. Stuff the Portobello mushrooms with the mixture and place them in a baking dish. Bake in a preheated oven at 180°C (350°F) for 15-20 minutes.
3. Serve, if desired, with lightly sautéed mixed vegetables (zucchini, carrot, cherry tomatoes, red onion) in a tiny bit of olive oil.
