Portobello Mushrooms Stuffed with Lean Ground Turkey and Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

Portobello Mushrooms Stuffed with Lean Ground Turkey and Spinach

YOUR SOLIN GENERATED RECIPE

Portobello Mushrooms Stuffed with Lean Ground Turkey and Spinach

Delight in these hearty portobello mushrooms filled with a savory mixture of lean ground turkey, fresh spinach, and aromatic vegetables. This dish is both flavorful and satisfying, perfect for a balanced meal that supports your nutritional goals.

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NUTRITION

405kcal
Protein
39.2g
Fat
17.7g
Carbs
17.6g

SERVINGS

1 serving

INGREDIENTS

2 Portobello Mushrooms (~240g)

150 grams Lean Ground Turkey (93% lean)

1 cup Fresh Spinach (30g)

1/2 small Yellow Onion (~40g)

1 Garlic Clove (~3g)

1 teaspoon Extra Virgin Olive Oil

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Gently clean the portobello mushrooms with a damp cloth, remove the stems, and scoop out some of the gills to create a cavity for the filling.

  • 3

    In a skillet over medium heat, add the teaspoon of olive oil. Sauté the finely chopped half onion and minced garlic until softened and fragrant, about 2 minutes.

  • 4

    Add the lean ground turkey to the skillet. Cook until the turkey is browned and fully cooked, breaking it up into small pieces as it cooks.

  • 5

    Stir in the fresh spinach into the turkey mixture and allow it to wilt, about 1-2 minutes. Season with salt and black pepper to taste.

  • 6

    Fill each portobello mushroom cap generously with the turkey-spice mixture.

  • 7

    Place the stuffed mushrooms on a baking sheet and bake in the preheated oven for about 15-18 minutes until the mushrooms are tender.

  • 8

    Remove from the oven and serve warm.

Portobello Mushrooms Stuffed with Lean Ground Turkey and Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

Portobello Mushrooms Stuffed with Lean Ground Turkey and Spinach

YOUR SOLIN GENERATED RECIPE

Portobello Mushrooms Stuffed with Lean Ground Turkey and Spinach

Delight in these hearty portobello mushrooms filled with a savory mixture of lean ground turkey, fresh spinach, and aromatic vegetables. This dish is both flavorful and satisfying, perfect for a balanced meal that supports your nutritional goals.

NUTRITION

405kcal
Protein
39.2g
Fat
17.7g
Carbs
17.6g

SERVINGS

1 serving

INGREDIENTS

2 Portobello Mushrooms (~240g)

150 grams Lean Ground Turkey (93% lean)

1 cup Fresh Spinach (30g)

1/2 small Yellow Onion (~40g)

1 Garlic Clove (~3g)

1 teaspoon Extra Virgin Olive Oil

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Gently clean the portobello mushrooms with a damp cloth, remove the stems, and scoop out some of the gills to create a cavity for the filling.

  • 3

    In a skillet over medium heat, add the teaspoon of olive oil. Sauté the finely chopped half onion and minced garlic until softened and fragrant, about 2 minutes.

  • 4

    Add the lean ground turkey to the skillet. Cook until the turkey is browned and fully cooked, breaking it up into small pieces as it cooks.

  • 5

    Stir in the fresh spinach into the turkey mixture and allow it to wilt, about 1-2 minutes. Season with salt and black pepper to taste.

  • 6

    Fill each portobello mushroom cap generously with the turkey-spice mixture.

  • 7

    Place the stuffed mushrooms on a baking sheet and bake in the preheated oven for about 15-18 minutes until the mushrooms are tender.

  • 8

    Remove from the oven and serve warm.