YOUR SOLIN GENERATED RECIPE
Roasted Lean Ground Turkey and Quinoa Stuffed Portobello Mushrooms
Savor these hearty Portobello mushrooms filled with a savory blend of lean ground turkey, protein-packed quinoa, and vibrant diced vegetables. Roasted to perfection with a drizzle of olive oil and aromatic herbs, this dish delivers a satisfying medley of textures and flavors, perfect for a balanced and nourishing meal.
INGREDIENTS
5 ounces Lean Ground Turkey
1/2 cup cooked Quinoa
2 large Portobello Mushrooms
1/2 cup Diced Tomato
1/4 cup diced Red Bell Pepper
1/2 cup Baby Spinach
1 tsp Olive Oil
2 cloves Minced Garlic
Salt and Pepper to taste
PREPARATION
Preheat your oven to 375°F.
Clean the Portobello mushrooms by gently wiping them with a damp cloth and remove the stems. Using a spoon, carefully scoop out some of the gills to create a larger cavity for stuffing.
In a skillet over medium heat, add the olive oil and sauté the minced garlic for about 1 minute until fragrant.
Add the lean ground turkey to the skillet, cooking and breaking it up with a spatula until it browns evenly. Season with salt and pepper as it cooks.
Stir in the cooked quinoa, diced tomato, red bell pepper, and baby spinach into the skillet. Allow the mixture to heat through and combine flavors for another 2-3 minutes.
Spoon the turkey and quinoa mixture into each Portobello mushroom cap, pressing gently to pack the filling.
Place the stuffed mushrooms on a baking sheet and roast in the preheated oven for 15-20 minutes, until the mushrooms are tender.
Remove from the oven and serve warm, garnished with a sprinkle of freshly ground black pepper.