YOUR SOLIN GENERATED RECIPE
Roasted Portobello Mushrooms Stuffed with Savory Herbed Turkey
Enjoy a hearty yet refined dish featuring robust roasted Portobello mushrooms filled with a savory blend of herbed lean turkey, tomatoes, spinach and a hint of tangy feta. This dish offers a delightful balance of textures and a burst of herbaceous notes, making it a satisfying meal ideal for breakfast, lunch, or dinner.
INGREDIENTS
2 Portobello Mushrooms (approx. 150g total)
5 ounces Lean Ground Turkey (93% Lean)
1/4 cup chopped Baby Spinach
1/4 cup Diced Tomatoes
1 tbsp Feta Cheese
1 tsp Olive Oil
1 clove Garlic
1/2 tsp Dried Oregano
Salt and Black Pepper to taste
PREPARATION
Preheat the oven to 400°F.
Clean the Portobello mushrooms by gently wiping them with a damp cloth. Remove the stems and use a spoon to lightly scrape out the gills if desired.
Place the mushrooms on a baking tray and brush them lightly with olive oil. Season with a pinch of salt and black pepper.
In a skillet over medium heat, add a little olive oil and sauté the minced garlic until fragrant.
Add the lean ground turkey to the skillet. Break it up with a spatula and cook until browned, about 5-7 minutes. Season with dried oregano, salt, and pepper.
Once the turkey is nearly cooked through, stir in the diced tomatoes and baby spinach. Cook for an additional 1-2 minutes until the spinach wilts.
Spoon the turkey mixture generously into each Portobello mushroom cap.
Sprinkle crumbled feta cheese over the stuffed mushrooms.
Roast in the preheated oven for 10-12 minutes, or until the mushrooms are tender and the flavors meld together.
Remove from the oven and serve warm.