YOUR SOLIN GENERATED RECIPE
Roasted Portobello Mushrooms with Savory Herb Stuffing
Savor a delightful medley of roasted Portobello mushrooms filled with a savory blend of lean ground turkey, egg whites, and vibrant herbs. The tender mushrooms are roasted to perfection, then stuffed with a protein-packed mixture accented with fresh spinach, red bell pepper, and aromatic parsley. A touch of olive oil and lemon juice brings brightness to this wholesome dish that's perfect for a balanced dinner.
INGREDIENTS
2 Large Portobello Mushrooms
3 ounces Lean Ground Turkey
2 Egg Whites
1 cup Fresh Spinach
1/4 cup Diced Red Bell Pepper
2 Tbsp Fresh Parsley
2 tsp Extra Virgin Olive Oil
1 Tbsp Fresh Lemon Juice
PREPARATION
Preheat your oven to 400°F.
Gently clean the portobello mushrooms with a damp cloth and remove the stems. Use a spoon to lightly scrape out some of the gills to create space for the stuffing.
In a skillet over medium heat, drizzle 1 teaspoon of olive oil and sauté the lean ground turkey until just browned, breaking it apart with a spatula.
Add in the diced red bell pepper and chopped parsley to the turkey, stirring for another 2 minutes until the vegetables soften.
Remove the skillet from heat and mix in the egg whites and fresh spinach. The residual heat will slightly cook the egg whites and wilt the spinach, binding the filling.
Drizzle the remaining olive oil over the mushrooms and a squeeze of fresh lemon juice. Season with a little salt and pepper if desired.
Fill each mushroom cap generously with the turkey and vegetable stuffing.
Place the stuffed mushrooms on a baking sheet lined with parchment paper and roast in the preheated oven for 15-18 minutes, or until the mushrooms are tender and the stuffing is heated through.
Remove from the oven and serve warm.