Roasted Portobello Mushrooms Stuffed with Savory Turkey and Spinach

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

Roasted Portobello Mushrooms Stuffed with Savory Turkey and Spinach

YOUR SOLIN GENERATED RECIPE

Roasted Portobello Mushrooms Stuffed with Savory Turkey and Spinach

Savor the robust flavors of tender roasted portobello mushrooms filled with a savory blend of lean ground turkey, fresh spinach, and crisp bell pepper. This dish is finished with a light sprinkle of melted low‐fat mozzarella and a hint of garlic and onion, making for a delicious, wholesome meal that’s as nutritious as it is satisfying.

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NUTRITION

341kcal
Protein
40.8g
Fat
14.2g
Carbs
14.8g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushrooms (~240g)

5 ounces Lean Ground Turkey (93% lean) (~142g)

1 cup Fresh Spinach (~30g)

1/4 cup Red Bell Pepper, diced (~40g)

1/4 portion Yellow Onion, diced (~25g)

1 clove Garlic, minced

1/3 cup Low-Fat Mozzarella Cheese, shredded (~28g)

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

  • 2

    Gently clean the Portobello mushrooms with a damp paper towel. Remove the stems and use a spoon to slightly scrape out the gills if desired.

  • 3

    In a nonstick skillet, warm the teaspoon of olive oil over medium heat. Sauté the diced onion and minced garlic until soft and fragrant, about 2-3 minutes.

  • 4

    Add the lean ground turkey to the skillet. Cook, breaking it up with a spatula until it begins to brown, about 4-5 minutes.

  • 5

    Stir in the diced red bell pepper and fresh spinach. Cook until the spinach wilts and the bell pepper softens, about 2 minutes. Season with salt and pepper to taste.

  • 6

    Spoon the turkey and vegetable mixture evenly into the mushroom caps.

  • 7

    Sprinkle the shredded low-fat mozzarella cheese over the stuffed mushrooms.

  • 8

    Place the stuffed mushrooms on the prepared baking sheet and roast in the preheated oven for 12-15 minutes, or until the mushrooms are tender and the cheese has melted and lightly browned.

  • 9

    Remove from the oven and allow to cool for a minute before serving.

Roasted Portobello Mushrooms Stuffed with Savory Turkey and Spinach

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

Roasted Portobello Mushrooms Stuffed with Savory Turkey and Spinach

YOUR SOLIN GENERATED RECIPE

Roasted Portobello Mushrooms Stuffed with Savory Turkey and Spinach

Savor the robust flavors of tender roasted portobello mushrooms filled with a savory blend of lean ground turkey, fresh spinach, and crisp bell pepper. This dish is finished with a light sprinkle of melted low‐fat mozzarella and a hint of garlic and onion, making for a delicious, wholesome meal that’s as nutritious as it is satisfying.

NUTRITION

341kcal
Protein
40.8g
Fat
14.2g
Carbs
14.8g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushrooms (~240g)

5 ounces Lean Ground Turkey (93% lean) (~142g)

1 cup Fresh Spinach (~30g)

1/4 cup Red Bell Pepper, diced (~40g)

1/4 portion Yellow Onion, diced (~25g)

1 clove Garlic, minced

1/3 cup Low-Fat Mozzarella Cheese, shredded (~28g)

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

  • 2

    Gently clean the Portobello mushrooms with a damp paper towel. Remove the stems and use a spoon to slightly scrape out the gills if desired.

  • 3

    In a nonstick skillet, warm the teaspoon of olive oil over medium heat. Sauté the diced onion and minced garlic until soft and fragrant, about 2-3 minutes.

  • 4

    Add the lean ground turkey to the skillet. Cook, breaking it up with a spatula until it begins to brown, about 4-5 minutes.

  • 5

    Stir in the diced red bell pepper and fresh spinach. Cook until the spinach wilts and the bell pepper softens, about 2 minutes. Season with salt and pepper to taste.

  • 6

    Spoon the turkey and vegetable mixture evenly into the mushroom caps.

  • 7

    Sprinkle the shredded low-fat mozzarella cheese over the stuffed mushrooms.

  • 8

    Place the stuffed mushrooms on the prepared baking sheet and roast in the preheated oven for 12-15 minutes, or until the mushrooms are tender and the cheese has melted and lightly browned.

  • 9

    Remove from the oven and allow to cool for a minute before serving.