YOUR SOLIN GENERATED RECIPE
Portobello Mushrooms Stuffed with Lean Ground Turkey and Veggies
Enjoy a savory and satisfying dish featuring a robust Portobello mushroom cap filled with seasoned lean ground turkey, vibrant bell peppers, sautéed onions, and fresh spinach, all topped with a sprinkle of reduced-fat mozzarella. Lightly finished with a drizzle of olive oil and aromatic garlic, this dish delivers a perfect balance of protein and flavor, making it ideal for a wholesome meal.
INGREDIENTS
1 large Portobello mushroom cap (~100g)
5 oz lean ground turkey (~142g)
1/4 cup diced red bell pepper (~37g)
1/4 cup chopped yellow onion (~40g)
1/2 cup fresh spinach (~15g)
1 garlic clove, minced
1 oz reduced-fat mozzarella cheese (~28g)
1/2 tbsp extra virgin olive oil
Salt & pepper to taste
PREPARATION
Preheat your oven to 375°F.
Gently remove the stem from the Portobello mushroom cap and scrape out the gills if desired for extra space.
In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
Add the chopped onions and diced red bell pepper to the skillet. Cook until they begin to soften, about 3-4 minutes.
Stir in the lean ground turkey, breaking it up with a spatula, and cook until it is no longer pink, about 5-6 minutes.
Mix in the fresh spinach and season the mixture with salt and pepper. Allow the spinach to wilt, about 1-2 minutes.
Spoon the turkey and veggie mixture evenly into the Portobello mushroom cap.
Top the filling with the reduced-fat mozzarella cheese.
Place the stuffed mushroom on a baking sheet and bake in the preheated oven for about 12-15 minutes until the mushroom is tender and the cheese is melted.
Remove from the oven and serve warm.