YOUR SOLIN GENERATED RECIPE
Roasted Portobello Mushrooms Stuffed with Lean Ground Turkey and Spinach
Savor the deep, earthy flavors of roasted Portobello mushrooms perfectly paired with lean ground turkey and vibrant spinach, all accented with a hint of garlic, onion, and a sprinkle of low-fat cheese. This dish offers a satisfying balance of textures and a burst of umami with every bite, making it a wholesome choice for a nourishing meal.
INGREDIENTS
2 Portobello Mushrooms (approx. 150g total)
4 ounces Lean Ground Turkey (approx. 113g)
1 cup Fresh Spinach
2 tablespoons Chopped Yellow Onion
2 Garlic Cloves
1/4 cup Low-Fat Mozzarella Cheese (shredded)
1 teaspoon Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat oven to 375°F.
Clean the portobello mushrooms and gently remove the stems. Using a spoon, carefully scrape out a portion of the gills to create space for stuffing.
In a skillet over medium heat, add olive oil and sauté the chopped onions until translucent. Add minced garlic and cook for another minute.
Add lean ground turkey to the skillet and cook until it’s browned, breaking it apart with a spatula. Season with salt and pepper.
Stir in the fresh spinach and let it wilt into the turkey mixture.
Spoon the turkey and spinach mixture evenly into the cavity of each mushroom.
Top each stuffed mushroom with a sprinkle of low-fat mozzarella cheese.
Place the stuffed mushrooms on a baking sheet and roast in the oven for 15-20 minutes, until the mushrooms are tender and the cheese is melted and bubbly.
Remove from oven, let cool slightly, and serve warm.