Savory Stuffed Portobello Mushrooms with Lean Ground Turkey and Spinach

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

Savory Stuffed Portobello Mushrooms with Lean Ground Turkey and Spinach

YOUR SOLIN GENERATED RECIPE

Savory Stuffed Portobello Mushrooms with Lean Ground Turkey and Spinach

Enjoy a hearty and satisfying meal featuring a meaty, spiced lean ground turkey and spinach filling tucked into a tender, earthy Portobello mushroom cap. Finished with a light sprinkle of melted low-fat cheese and a drizzle of olive oil, this dish delivers a savory punch that's perfect for breakfast, lunch, or dinner.

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NUTRITION

470kcal
Protein
53.6g
Fat
26.9g
Carbs
8.6g

SERVINGS

1 serving

INGREDIENTS

1 large Portobello Mushroom (130g)

7 ounces lean ground turkey (198g)

1 cup fresh spinach (30g)

1/4 cup low-fat shredded mozzarella (28g)

1.5 teaspoons extra virgin olive oil

1/4 teaspoon garlic powder

Salt and pepper to taste

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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 with a spoon to create extra space for the filling.

  • 3

    In a skillet over medium heat, add the extra virgin olive oil and sauté the lean ground turkey. Sprinkle in garlic powder, salt, and pepper. Cook until the turkey is browned and cooked through, breaking it up into small pieces as it cooks.

  • 4

    Add the fresh spinach to the skillet with the turkey and stir until the spinach wilts, about 1-2 minutes.

  • 5

    Spoon the turkey and spinach mixture into the cavity of the Portobello mushroom. Top with the shredded mozzarella cheese.

  • 6

    Place the stuffed mushroom on a baking sheet and bake in the preheated oven for 10-12 minutes or until the cheese is melted and bubbly.

  • 7

    Remove from the oven, let cool slightly, and serve warm.

Savory Stuffed Portobello Mushrooms with Lean Ground Turkey and Spinach

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

Savory Stuffed Portobello Mushrooms with Lean Ground Turkey and Spinach

YOUR SOLIN GENERATED RECIPE

Savory Stuffed Portobello Mushrooms with Lean Ground Turkey and Spinach

Enjoy a hearty and satisfying meal featuring a meaty, spiced lean ground turkey and spinach filling tucked into a tender, earthy Portobello mushroom cap. Finished with a light sprinkle of melted low-fat cheese and a drizzle of olive oil, this dish delivers a savory punch that's perfect for breakfast, lunch, or dinner.

NUTRITION

470kcal
Protein
53.6g
Fat
26.9g
Carbs
8.6g

SERVINGS

1 serving

INGREDIENTS

1 large Portobello Mushroom (130g)

7 ounces lean ground turkey (198g)

1 cup fresh spinach (30g)

1/4 cup low-fat shredded mozzarella (28g)

1.5 teaspoons extra virgin olive oil

1/4 teaspoon garlic powder

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Gently remove the stem from the Portobello mushroom and scrape out some of the gills with a spoon to create extra space for the filling.

  • 3

    In a skillet over medium heat, add the extra virgin olive oil and sauté the lean ground turkey. Sprinkle in garlic powder, salt, and pepper. Cook until the turkey is browned and cooked through, breaking it up into small pieces as it cooks.

  • 4

    Add the fresh spinach to the skillet with the turkey and stir until the spinach wilts, about 1-2 minutes.

  • 5

    Spoon the turkey and spinach mixture into the cavity of the Portobello mushroom. Top with the shredded mozzarella cheese.

  • 6

    Place the stuffed mushroom on a baking sheet and bake in the preheated oven for 10-12 minutes or until the cheese is melted and bubbly.

  • 7

    Remove from the oven, let cool slightly, and serve warm.