Savory 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.

Savory Baked Portobello Mushrooms Stuffed with Lean Ground Turkey and Spinach

YOUR SOLIN GENERATED RECIPE

Savory Baked Portobello Mushrooms Stuffed with Lean Ground Turkey and Spinach

Enjoy a hearty and savory dish featuring meaty Portobello mushrooms packed with lean ground turkey, fresh spinach, and a hint of tangy feta, all brought together with aromatic garlic and cherry tomatoes. This recipe delivers a balance of protein and vibrant flavors without compromising on nutrition.

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NUTRITION

331kcal
Protein
36.1g
Fat
12.8g
Carbs
16.8g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushrooms (≈150g total)

4 ounces Lean Ground Turkey (≈113g)

1 cup Fresh Spinach

1 ounce Low-Fat Feta Cheese

1/2 cup Cherry Tomatoes (halved)

1/4 medium Onion

1 clove Garlic

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Gently clean the Portobello mushrooms and remove the stems. Scoop out a little of the gill area to create space for the filling.

  • 3

    In a non-stick skillet over medium heat, add the teaspoon of olive oil. Sauté the chopped onion and minced garlic until fragrant and translucent.

  • 4

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

  • 5

    Stir in the fresh spinach and halved cherry tomatoes. Allow the spinach to wilt slightly and the tomatoes to soften for 2-3 minutes.

  • 6

    Remove the skillet from heat and mix in the crumbled low-fat feta cheese. Season with salt and pepper to taste.

  • 7

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

  • 8

    Place the stuffed mushrooms on a baking tray lined with parchment paper and bake in the preheated oven for 15-18 minutes until the mushrooms are tender.

  • 9

    Remove from the oven and allow to cool slightly before serving.

Savory 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.

Savory Baked Portobello Mushrooms Stuffed with Lean Ground Turkey and Spinach

YOUR SOLIN GENERATED RECIPE

Savory Baked Portobello Mushrooms Stuffed with Lean Ground Turkey and Spinach

Enjoy a hearty and savory dish featuring meaty Portobello mushrooms packed with lean ground turkey, fresh spinach, and a hint of tangy feta, all brought together with aromatic garlic and cherry tomatoes. This recipe delivers a balance of protein and vibrant flavors without compromising on nutrition.

NUTRITION

331kcal
Protein
36.1g
Fat
12.8g
Carbs
16.8g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushrooms (≈150g total)

4 ounces Lean Ground Turkey (≈113g)

1 cup Fresh Spinach

1 ounce Low-Fat Feta Cheese

1/2 cup Cherry Tomatoes (halved)

1/4 medium Onion

1 clove Garlic

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Gently clean the Portobello mushrooms and remove the stems. Scoop out a little of the gill area to create space for the filling.

  • 3

    In a non-stick skillet over medium heat, add the teaspoon of olive oil. Sauté the chopped onion and minced garlic until fragrant and translucent.

  • 4

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

  • 5

    Stir in the fresh spinach and halved cherry tomatoes. Allow the spinach to wilt slightly and the tomatoes to soften for 2-3 minutes.

  • 6

    Remove the skillet from heat and mix in the crumbled low-fat feta cheese. Season with salt and pepper to taste.

  • 7

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

  • 8

    Place the stuffed mushrooms on a baking tray lined with parchment paper and bake in the preheated oven for 15-18 minutes until the mushrooms are tender.

  • 9

    Remove from the oven and allow to cool slightly before serving.