Baked Portobello Mushrooms Stuffed with Lean 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 Turkey and Spinach

YOUR SOLIN GENERATED RECIPE

Baked Portobello Mushrooms Stuffed with Lean Turkey and Spinach

Savor these hearty baked portobello mushrooms filled with seasoned lean turkey, nutrient-packed spinach, and a creamy hint of tangy feta cheese. The dish offers a delightful balance of earthy flavors and vibrant textures, perfect for a satisfying meal any time of the day.

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NUTRITION

377kcal
Protein
45.2g
Fat
18.4g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushrooms (approx 240g)

5 ounces Lean Ground Turkey (approx 142g)

1 cup cooked Spinach (approx 180g)

1 teaspoon Olive Oil (approx 5g)

1 ounce Feta Cheese (approx 28g)

1 clove Garlic

1 pinch Black Pepper

1 pinch Salt

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Clean the portobello mushrooms and gently remove the stems. Using a spoon, scoop out some of the gills to create room for the filling.

  • 3

    In a skillet, heat the olive oil over medium heat. Sauté the minced garlic for about 1 minute until fragrant.

  • 4

    Add the lean ground turkey to the skillet, breaking it up with a spoon. Cook until browned and fully cooked, about 5-7 minutes. Season with a pinch of salt and black pepper.

  • 5

    Stir in the cooked spinach and mix until well combined. Remove from heat.

  • 6

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

  • 7

    Sprinkle the feta cheese on top of the filling in each mushroom.

  • 8

    Place the stuffed mushrooms on a baking sheet lined with parchment paper and bake in the preheated oven for 15-20 minutes, until the mushrooms are tender and the cheese is slightly golden.

  • 9

    Remove from the oven and let cool slightly before serving.

Baked Portobello Mushrooms Stuffed with Lean 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 Turkey and Spinach

YOUR SOLIN GENERATED RECIPE

Baked Portobello Mushrooms Stuffed with Lean Turkey and Spinach

Savor these hearty baked portobello mushrooms filled with seasoned lean turkey, nutrient-packed spinach, and a creamy hint of tangy feta cheese. The dish offers a delightful balance of earthy flavors and vibrant textures, perfect for a satisfying meal any time of the day.

NUTRITION

377kcal
Protein
45.2g
Fat
18.4g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushrooms (approx 240g)

5 ounces Lean Ground Turkey (approx 142g)

1 cup cooked Spinach (approx 180g)

1 teaspoon Olive Oil (approx 5g)

1 ounce Feta Cheese (approx 28g)

1 clove Garlic

1 pinch Black Pepper

1 pinch Salt

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Clean the portobello mushrooms and gently remove the stems. Using a spoon, scoop out some of the gills to create room for the filling.

  • 3

    In a skillet, heat the olive oil over medium heat. Sauté the minced garlic for about 1 minute until fragrant.

  • 4

    Add the lean ground turkey to the skillet, breaking it up with a spoon. Cook until browned and fully cooked, about 5-7 minutes. Season with a pinch of salt and black pepper.

  • 5

    Stir in the cooked spinach and mix until well combined. Remove from heat.

  • 6

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

  • 7

    Sprinkle the feta cheese on top of the filling in each mushroom.

  • 8

    Place the stuffed mushrooms on a baking sheet lined with parchment paper and bake in the preheated oven for 15-20 minutes, until the mushrooms are tender and the cheese is slightly golden.

  • 9

    Remove from the oven and let cool slightly before serving.