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Preheat oven to 375 degrees. In a medium nonstick skillet, heat oil over medium high heat. Add onion; cook for 4 minutes. Add mushrooms; cook until most of the liquid from the mushrooms has evaporated, about 3 minutes. Remove from heat; stir in spinach. Set aside. Place turkey, skin side down, on plastic wrap on a cutting board. Starting on a ling side, cut breast horizontally without cutting through. Unfold and cover with another piece of plastic wrap. Pound turkey gently with meat mallet to a 1 inch thickness. Remove top piece of plastic wrap. Lay turkey ham strips lengthwise over skinless side of turkey breast. Top with cooked spinach mixture. Fold skin side over filling. Tie with kitchen twine in several places. Place in shallow roasting pan. Roast turkey, brushing occasionally with pan drippings, until an instant read meat thermometer inserted in thickest part of the meat registers 165 degrees, about 1 hour. Place turkey on a carving board; let stand 10 minutes.
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