Baked 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.

Baked Portobello Mushrooms Stuffed with Lean Ground Turkey and Spinach

YOUR SOLIN GENERATED RECIPE

Baked Portobello Mushrooms Stuffed with Lean Ground Turkey and Spinach

Enjoy a savory dish featuring hearty portobello mushrooms filled with a flavorful mixture of lean ground turkey and fresh spinach, accented with a hint of red onion and garlic. This dish offers a beautiful balance of textures and satisfying richness that makes it perfect for a nutritious dinner.

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NUTRITION

374kcal
Protein
55.8g
Fat
13.6g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

2 Portobello Mushroom Caps (~240g)

8 ounces Lean Ground Turkey (~227g)

1.5 cups Fresh Spinach (~45g)

1/4 medium Red Onion (~25g)

1 Garlic Clove

1 teaspoon Olive Oil

Salt, Pepper & Oregano to taste

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PREPARATION

  • 1

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

  • 2

    Gently remove the stems from the portobello mushrooms and use a spoon to lightly scrape out some of the gills to create space for the filling.

  • 3

    Finely dice the red onion and garlic. In a non-stick skillet over medium heat, add the olive oil and sauté the onion and garlic until they become fragrant and slightly translucent.

  • 4

    Add the lean ground turkey to the skillet. Cook until browned and no longer pink, breaking it up as it cooks. Season with salt, pepper, and oregano.

  • 5

    Once the turkey is nearly cooked through, stir in the fresh spinach. Allow it to wilt into the mixture, then remove from heat.

  • 6

    Spoon the turkey and spinach mixture evenly into the cavity of each mushroom cap.

  • 7

    Place the stuffed mushrooms on a baking sheet and bake in the preheated oven for 15-20 minutes until the mushrooms are tender and the flavors meld together.

  • 8

    Remove from oven, adjust seasoning if needed, and serve warm.

Baked 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.

Baked Portobello Mushrooms Stuffed with Lean Ground Turkey and Spinach

YOUR SOLIN GENERATED RECIPE

Baked Portobello Mushrooms Stuffed with Lean Ground Turkey and Spinach

Enjoy a savory dish featuring hearty portobello mushrooms filled with a flavorful mixture of lean ground turkey and fresh spinach, accented with a hint of red onion and garlic. This dish offers a beautiful balance of textures and satisfying richness that makes it perfect for a nutritious dinner.

NUTRITION

374kcal
Protein
55.8g
Fat
13.6g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

2 Portobello Mushroom Caps (~240g)

8 ounces Lean Ground Turkey (~227g)

1.5 cups Fresh Spinach (~45g)

1/4 medium Red Onion (~25g)

1 Garlic Clove

1 teaspoon Olive Oil

Salt, Pepper & Oregano to taste

PREPARATION

  • 1

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

  • 2

    Gently remove the stems from the portobello mushrooms and use a spoon to lightly scrape out some of the gills to create space for the filling.

  • 3

    Finely dice the red onion and garlic. In a non-stick skillet over medium heat, add the olive oil and sauté the onion and garlic until they become fragrant and slightly translucent.

  • 4

    Add the lean ground turkey to the skillet. Cook until browned and no longer pink, breaking it up as it cooks. Season with salt, pepper, and oregano.

  • 5

    Once the turkey is nearly cooked through, stir in the fresh spinach. Allow it to wilt into the mixture, then remove from heat.

  • 6

    Spoon the turkey and spinach mixture evenly into the cavity of each mushroom cap.

  • 7

    Place the stuffed mushrooms on a baking sheet and bake in the preheated oven for 15-20 minutes until the mushrooms are tender and the flavors meld together.

  • 8

    Remove from oven, adjust seasoning if needed, and serve warm.