Sauté mushrooms and shallots in non stick pan on medium/low for 5-7 minutes. Season with s&p. Add a tsp. of Thyme sprigs and splash of Marsala. Bring to boil to cook out alcohol. Set a side to cool

Place ground turkey in a bowl. Season with salt, pepper, onion and garlic powder to taste. Add a few more fresh thyme sprigs, removed from stems. Add cooled mushroom Marsala mixture to the bowl and combine until mixed well together.  Form 3-4 small slider/patties. Grill/cook as usual. Melt small slices of provolone cheese on top if desired.

Take the naan bread slices and toast. Brush half the slices with olive oil and sprinkle fresh thyme over the top. Place sliders on bread and top with evoo/thyme slice. Serve and enjoy!