YOUR SOLIN GENERATED RECIPE
Portobello Mushrooms Stuffed with Lean Ground Turkey and Fresh Herbs
Enjoy a savory, hearty stuffed Portobello mushroom dish bursting with lean ground turkey, aromatic fresh herbs, and a touch of melted low-fat mozzarella. This dish delivers a balanced combination of protein and flavors for a satisfying meal at any time of the day.
INGREDIENTS
2 large Portobello Mushrooms
4 ounces Lean Ground Turkey (93% lean)
1 small diced Onion
1 clove minced Garlic
2 tablespoons Fresh Herbs (Parsley, Basil, Thyme)
1 teaspoon Extra Virgin Olive Oil
1 ounce Low-Fat Mozzarella Cheese, shredded
PREPARATION
Preheat your oven to 375°F.
Gently clean the Portobello mushrooms with a damp paper towel and remove the stems. Use a spoon to scrape out a portion of the gills if desired, to make room for the filling.
In a non-stick skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until softened and fragrant, about 2-3 minutes.
Add the lean ground turkey to the skillet. Cook, stirring frequently, until the turkey is browned and fully cooked, about 5-7 minutes.
Stir in the fresh herbs, combining well with the turkey mixture. Season with a pinch of salt and pepper to taste.
Spoon the turkey and herb mixture evenly into the cavity of each mushroom cap.
Top each stuffed mushroom with the shredded low-fat mozzarella cheese.
Place the stuffed mushrooms on a baking sheet and bake in the preheated oven for 10-12 minutes, or until the cheese is melted and the mushrooms are tender.
Remove from the oven and allow to cool slightly before serving.