YOUR SOLIN GENERATED RECIPE
Lean Ground Turkey and Veggie Stuffed Portobello Mushrooms
Enjoy a savory, nutrient-packed dish featuring hearty portobello mushrooms filled with lean ground turkey, a colorful medley of sautéed veggies, and a touch of melted cheese. Perfectly balanced in protein and calories, this recipe offers a satisfying blend of textures and flavors, making it an ideal choice for a wholesome meal at any time of day.
INGREDIENTS
2 large Portobello Mushrooms (approx. 300g)
5 ounces Lean Ground Turkey (approx. 142g)
1 ounce Part-Skim Mozzarella Cheese (28g)
0.25 cup diced Red Bell Pepper
0.25 cup diced Onion
1 cup fresh Spinach
0.25 cup diced Tomato
1 teaspoon Olive Oil
Salt, Pepper, and Garlic Powder to taste
PREPARATION
Preheat your oven to 375°F.
Clean the portobello mushrooms by gently wiping them with a damp cloth. Remove the stems and scrape out the gills using a spoon to create a cavity for stuffing.
In a non-stick skillet, heat the olive oil over medium heat. Add the diced onion and red bell pepper, and sauté until softened, about 3-4 minutes.
Stir in the lean ground turkey and season with salt, pepper, and garlic powder. Cook until the turkey is no longer pink, breaking it up into crumbles as it cooks.
Mix in the fresh spinach and diced tomato, allowing the spinach to wilt slightly. Once the veggies are tender and integrated, remove the skillet from heat.
Spoon the turkey and veggie mixture evenly into the mushroom caps. Top each stuffed mushroom with the shredded part-skim mozzarella cheese.
Place the stuffed mushrooms on a baking sheet and bake in the preheated oven for 12-15 minutes or until the mushrooms are tender and the cheese has melted and lightly browned.
Remove from the oven and let cool slightly before serving.