Stuffed Portobello Mushrooms with Lean Turkey and Veggies

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

Stuffed Portobello Mushrooms with Lean Turkey and Veggies

YOUR SOLIN GENERATED RECIPE

Stuffed Portobello Mushrooms with Lean Turkey and Veggies

Savor a wholesome, vibrant meal featuring a meaty portobello cap stuffed with lean ground turkey and an assortment of colorful veggies, finished with a sprinkle of tangy feta. A balanced dish that brings warmth and satisfaction to any meal time.

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NUTRITION

315kcal
Protein
41g
Fat
9.7g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Turkey

1 large Portobello Mushroom Cap

1/2 Red Bell Pepper

1/2 medium Zucchini

1/4 medium Yellow Onion

1 teaspoon Olive Oil

1 clove Garlic

1 oz Low-Fat Feta Cheese

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Gently remove the stem from the portobello mushroom and scrape out some of the gills to create space for the filling. Set aside.

  • 3

    In a skillet over medium heat, warm the olive oil. Add minced garlic and chopped onion, sautéing until they become translucent.

  • 4

    Add the lean ground turkey to the skillet. Break it apart and cook until it's just beginning to brown.

  • 5

    Mix in diced red bell pepper and zucchini, cooking for an additional 3-4 minutes until the vegetables are tender yet crisp.

  • 6

    Season the mixture with salt and pepper to taste. Remove from heat and stir in most of the feta cheese, reserving a little for topping.

  • 7

    Spoon the turkey and vegetable mixture generously into the mushroom cap.

  • 8

    Place the stuffed mushroom on a baking sheet and bake in the preheated oven for 12-15 minutes, until the mushroom is tender and the flavors meld.

  • 9

    Remove from oven, top with the remaining feta cheese, and serve warm.

Stuffed Portobello Mushrooms with Lean Turkey and Veggies

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

Stuffed Portobello Mushrooms with Lean Turkey and Veggies

YOUR SOLIN GENERATED RECIPE

Stuffed Portobello Mushrooms with Lean Turkey and Veggies

Savor a wholesome, vibrant meal featuring a meaty portobello cap stuffed with lean ground turkey and an assortment of colorful veggies, finished with a sprinkle of tangy feta. A balanced dish that brings warmth and satisfaction to any meal time.

NUTRITION

315kcal
Protein
41g
Fat
9.7g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Turkey

1 large Portobello Mushroom Cap

1/2 Red Bell Pepper

1/2 medium Zucchini

1/4 medium Yellow Onion

1 teaspoon Olive Oil

1 clove Garlic

1 oz Low-Fat Feta Cheese

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Gently remove the stem from the portobello mushroom and scrape out some of the gills to create space for the filling. Set aside.

  • 3

    In a skillet over medium heat, warm the olive oil. Add minced garlic and chopped onion, sautéing until they become translucent.

  • 4

    Add the lean ground turkey to the skillet. Break it apart and cook until it's just beginning to brown.

  • 5

    Mix in diced red bell pepper and zucchini, cooking for an additional 3-4 minutes until the vegetables are tender yet crisp.

  • 6

    Season the mixture with salt and pepper to taste. Remove from heat and stir in most of the feta cheese, reserving a little for topping.

  • 7

    Spoon the turkey and vegetable mixture generously into the mushroom cap.

  • 8

    Place the stuffed mushroom on a baking sheet and bake in the preheated oven for 12-15 minutes, until the mushroom is tender and the flavors meld.

  • 9

    Remove from oven, top with the remaining feta cheese, and serve warm.