YOUR SOLIN GENERATED RECIPE
Hearty Stuffed Portobello Mushrooms
Enjoy a savory blend of lean ground turkey, vibrant bell peppers, and fresh spinach nestled in earthy Portobello mushrooms, topped with melty part-skim mozzarella and a light egg white mixture. A balanced and flavorful dish that bursts with umami while delivering a hearty protein punch suitable for any meal of the day.
INGREDIENTS
2 large Portobello Mushrooms
125g lean ground turkey
1/3 cup shredded part-skim mozzarella cheese
1 large egg white
1/2 cup fresh spinach
1/4 cup diced red bell pepper
Salt and pepper to taste
PREPARATION
Preheat your oven to 375°F.
Clean the Portobello mushrooms with a damp paper towel and remove the stems. Set aside the caps.
Scoop out a bit of the gills from the mushroom caps if desired, to make more space for the filling.
In a skillet over medium heat, cook the lean ground turkey until browned and almost cooked through. Season with a pinch of salt and pepper.
Add the diced red bell pepper and spinach to the turkey, and cook until the vegetables soften slightly.
In a small bowl, lightly whisk the egg white and then stir it into the turkey mixture. This will help bind the filling.
Fill each Portobello cap generously with the turkey and vegetable mixture.
Sprinkle the shredded part-skim mozzarella evenly over the stuffed mushrooms.
Place the stuffed mushrooms on a baking tray lined with parchment paper, and bake in the preheated oven for about 15-18 minutes, or until the cheese is bubbly and lightly golden.
Remove from oven, let cool slightly, and serve warm. Enjoy your hearty stuffed Portobello mushrooms!