Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit) and line a baking sheet with tin foil.
Clean the mushrooms and remove the stems. Using a spoon, gently clean out the darker gills from the inside of each mushroom cap.
In a pan on medium heat cook the diced pancetta until crisp. Once cooked remove the pancetta and set aside, leaving the grease in the pan.
Add in the garlic and onion and cook for 3-4 minutes until the onion becomes translucent then add in the ground turkey and cook for approximately 5 minutes until no longer pink in colour.
At this point I like to transfer the meat and onion mixture to the food processor and quickly pulse to break the meat into a finer mince, alternatively you can pour it onto a cutting pour and roughly chop with a knife so that there are no larger pieces. Skipping this step will not impact the overall flavour, I just prefer the meat in a finer mince.
Return the mixture to the pan and stir in the shredded kale, spinach, coconut cream, parsley, pancetta and almond flour. Stir until well combined and season with salt and pepper.
Stuff each mushroom with the mixture and place on the baking sheet. Bake for 20-25 minutes until the mushrooms are soft. Sprinkle with more chopped parsley before serving.
*if following the Specific Carbohydrate Diet only use nutritional yeast if you have been in remission for at least 6+ months