Roasted Portobello Mushrooms Stuffed with Lean Turkey and Spinach

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

Roasted Portobello Mushrooms Stuffed with Lean Turkey and Spinach

YOUR SOLIN GENERATED RECIPE

Roasted Portobello Mushrooms Stuffed with Lean Turkey and Spinach

Enjoy a savory dish featuring robust roasted Portobello mushrooms filled with a protein-packed mix of lean ground turkey, tender spinach, and a hint of cherry tomatoes and red onion. Finished with a light sprinkle of low-fat cheese for creaminess, this dish is a balanced meal that provides satisfying textures and flavors while keeping the calorie and protein targets in check.

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NUTRITION

346kcal
Protein
42.2g
Fat
9.7g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

1 large Portobello Mushroom Cap (120g)

4 ounces Lean Ground Turkey (113g)

1 cup cooked Spinach (180g)

5 Cherry Tomatoes (~75g)

1/4 small Red Onion (20g)

1 teaspoon Olive Oil (5g)

1 ounce Low-Fat Mozzarella Cheese (28g)

1 Garlic Clove (3g)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Clean the Portobello mushroom cap by gently wiping with a damp cloth and remove the stem. Scoop out some of the gills if desired for more room for stuffing.

  • 3

    In a skillet over medium heat, add the olive oil and sauté the diced red onion and minced garlic until soft and fragrant, about 2-3 minutes.

  • 4

    Add the lean ground turkey to the skillet. Cook, stirring frequently, until the turkey is browned and cooked through, about 5-7 minutes.

  • 5

    Stir in the cooked spinach and halved cherry tomatoes. Season with salt and pepper to taste, and cook for an additional 2 minutes until flavors meld.

  • 6

    Spoon the turkey and vegetable mixture into the hollowed Portobello mushroom cap. Top with a sprinkle of low-fat mozzarella cheese.

  • 7

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

  • 8

    Remove from the oven and serve warm.

Roasted Portobello Mushrooms Stuffed with Lean Turkey and Spinach

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

Roasted Portobello Mushrooms Stuffed with Lean Turkey and Spinach

YOUR SOLIN GENERATED RECIPE

Roasted Portobello Mushrooms Stuffed with Lean Turkey and Spinach

Enjoy a savory dish featuring robust roasted Portobello mushrooms filled with a protein-packed mix of lean ground turkey, tender spinach, and a hint of cherry tomatoes and red onion. Finished with a light sprinkle of low-fat cheese for creaminess, this dish is a balanced meal that provides satisfying textures and flavors while keeping the calorie and protein targets in check.

NUTRITION

346kcal
Protein
42.2g
Fat
9.7g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

1 large Portobello Mushroom Cap (120g)

4 ounces Lean Ground Turkey (113g)

1 cup cooked Spinach (180g)

5 Cherry Tomatoes (~75g)

1/4 small Red Onion (20g)

1 teaspoon Olive Oil (5g)

1 ounce Low-Fat Mozzarella Cheese (28g)

1 Garlic Clove (3g)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Clean the Portobello mushroom cap by gently wiping with a damp cloth and remove the stem. Scoop out some of the gills if desired for more room for stuffing.

  • 3

    In a skillet over medium heat, add the olive oil and sauté the diced red onion and minced garlic until soft and fragrant, about 2-3 minutes.

  • 4

    Add the lean ground turkey to the skillet. Cook, stirring frequently, until the turkey is browned and cooked through, about 5-7 minutes.

  • 5

    Stir in the cooked spinach and halved cherry tomatoes. Season with salt and pepper to taste, and cook for an additional 2 minutes until flavors meld.

  • 6

    Spoon the turkey and vegetable mixture into the hollowed Portobello mushroom cap. Top with a sprinkle of low-fat mozzarella cheese.

  • 7

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

  • 8

    Remove from the oven and serve warm.