YOUR SOLIN GENERATED RECIPE
Savory Portobello Mushrooms Stuffed with Lean Ground Turkey and Spinach
Enjoy a gourmet, versatile meal that layers earthy portobello mushrooms with a hearty, lean ground turkey and spinach filling. This satisfying dish can be enjoyed as a filling dinner or a nutrient-packed lunch option. The savory blend of garlic, fresh spinach, and lean protein creates an irresistible balance of flavors and textures that is both wholesome and delicious.
INGREDIENTS
2 Portobello Mushrooms (approx 300g total)
6 ounces Lean Ground Turkey
1 cup Fresh Spinach
1 teaspoon Olive Oil
1 clove Garlic
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Preheat your oven to 375°F (190°C).
Clean the portobello mushrooms by gently wiping them with a damp cloth and remove the stems. Using a spoon, carefully scoop out some of the gills to create space for the filling.
Heat the olive oil in a skillet over medium heat and sauté the minced garlic until fragrant, about 30 seconds.
Add the lean ground turkey to the skillet. Cook the turkey until it starts to brown, breaking it apart with a spatula.
Stir in the fresh spinach and cook until it wilts, about 2 minutes. Season with a pinch of salt and black pepper.
Spoon the turkey and spinach mixture into the prepared mushroom caps, dividing evenly.
Place the stuffed mushrooms on a baking tray and bake in the preheated oven for 15-18 minutes until the mushrooms are tender and the filling is heated through.
Remove from the oven and serve warm, enjoying the natural umami flavors paired with a lean protein twist.