Portobello Mushrooms with Savory Turkey and Veggie Stuffing

This is an example of a meal that Solin would create to include in your personalized meal plan.

Portobello Mushrooms with Savory Turkey and Veggie Stuffing

YOUR SOLIN GENERATED RECIPE

Portobello Mushrooms with Savory Turkey and Veggie Stuffing

Savor the melding of earthy portobello mushrooms filled with a hearty turkey and veggie stuffing. This dish offers a delicate balance of lean protein and vibrant vegetables, enhanced with a drizzle of olive oil and aromatic herbs, creating a warm and satisfying meal perfect for any time of day.

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NUTRITION

331kcal
Protein
37.8g
Fat
15.6g
Carbs
19.1g

SERVINGS

1 serving

INGREDIENTS

1 large Portobello Mushroom Cap (approx. 120g)

6 ounces Lean Ground Turkey (93% lean, approx. 170g)

1/2 cup diced Red Bell Pepper (approx. 75g)

1/2 cup diced Zucchini (approx. 50g)

1/4 cup diced Yellow Onion (approx. 40g)

1 cup fresh Spinach (approx. 30g)

1 teaspoon Olive Oil

1 clove Garlic, minced

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Clean the portobello mushroom cap by gently wiping off any dirt with a damp cloth. Remove the stem if desired.

  • 3

    In a skillet, heat the olive oil over medium heat. Add the minced garlic and diced onion, cooking until softened and fragrant, about 2-3 minutes.

  • 4

    Add the ground turkey to the skillet and break it apart with a spatula. Cook until the turkey is lightly browned, approximately 5-6 minutes.

  • 5

    Mix in the diced red bell pepper and zucchini, allowing the vegetables to soften, about 3-4 minutes.

  • 6

    Stir in the fresh spinach and cook until wilted. Season the mixture with salt and pepper.

  • 7

    Spoon the turkey and veggie stuffing evenly into the cavity of the portobello mushroom cap.

  • 8

    Place the stuffed mushroom on a baking sheet and transfer to the preheated oven. Bake for 12-15 minutes, or until the mushroom is tender and the flavors have melded.

  • 9

    Remove from the oven and serve warm.

Portobello Mushrooms with Savory Turkey and Veggie Stuffing

This is an example of a meal that Solin would create to include in your personalized meal plan.

Portobello Mushrooms with Savory Turkey and Veggie Stuffing

YOUR SOLIN GENERATED RECIPE

Portobello Mushrooms with Savory Turkey and Veggie Stuffing

Savor the melding of earthy portobello mushrooms filled with a hearty turkey and veggie stuffing. This dish offers a delicate balance of lean protein and vibrant vegetables, enhanced with a drizzle of olive oil and aromatic herbs, creating a warm and satisfying meal perfect for any time of day.

NUTRITION

331kcal
Protein
37.8g
Fat
15.6g
Carbs
19.1g

SERVINGS

1 serving

INGREDIENTS

1 large Portobello Mushroom Cap (approx. 120g)

6 ounces Lean Ground Turkey (93% lean, approx. 170g)

1/2 cup diced Red Bell Pepper (approx. 75g)

1/2 cup diced Zucchini (approx. 50g)

1/4 cup diced Yellow Onion (approx. 40g)

1 cup fresh Spinach (approx. 30g)

1 teaspoon Olive Oil

1 clove Garlic, minced

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Clean the portobello mushroom cap by gently wiping off any dirt with a damp cloth. Remove the stem if desired.

  • 3

    In a skillet, heat the olive oil over medium heat. Add the minced garlic and diced onion, cooking until softened and fragrant, about 2-3 minutes.

  • 4

    Add the ground turkey to the skillet and break it apart with a spatula. Cook until the turkey is lightly browned, approximately 5-6 minutes.

  • 5

    Mix in the diced red bell pepper and zucchini, allowing the vegetables to soften, about 3-4 minutes.

  • 6

    Stir in the fresh spinach and cook until wilted. Season the mixture with salt and pepper.

  • 7

    Spoon the turkey and veggie stuffing evenly into the cavity of the portobello mushroom cap.

  • 8

    Place the stuffed mushroom on a baking sheet and transfer to the preheated oven. Bake for 12-15 minutes, or until the mushroom is tender and the flavors have melded.

  • 9

    Remove from the oven and serve warm.