Hearty 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.

Hearty Portobello Mushrooms Stuffed with Lean Turkey and Spinach

YOUR SOLIN GENERATED RECIPE

Hearty Portobello Mushrooms Stuffed with Lean Turkey and Spinach

Enjoy a satisfying dish featuring meaty portobello mushrooms loaded with lean turkey, fresh spinach, and aromatic herbs. This dish balances savory and earthy flavors with a light drizzle of olive oil, perfect for a wholesome meal any time of day.

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NUTRITION

356kcal
Protein
35.9g
Fat
21.6g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

1 Portobello Mushroom Cap (150g)

6 oz Lean Ground Turkey

1 cup Fresh Spinach

1 tbsp Olive Oil

1/2 Small Onion

1 Garlic Clove

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Remove the stem from the portobello mushroom and gently scrape out some of the gills to create more space for the filling.

  • 3

    Finely dice the half onion and mince the garlic clove.

  • 4

    In a skillet, heat the olive oil over medium heat. Sauté the onion and garlic until softened and fragrant, about 2-3 minutes.

  • 5

    Add the lean ground turkey to the skillet and cook until browned, breaking it apart as it cooks. Season lightly with salt and pepper.

  • 6

    Stir in the fresh spinach and cook until wilted, about 1-2 minutes. Adjust seasoning as needed.

  • 7

    Spoon the turkey and spinach mixture evenly into the portobello mushroom cap.

  • 8

    Place the stuffed mushroom on a baking sheet and bake in the preheated oven for 12-15 minutes, until the mushroom is tender and the filling is heated through.

  • 9

    Remove from the oven, garnish with an additional drizzle of olive oil or fresh herbs if desired, and serve warm.

Hearty 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.

Hearty Portobello Mushrooms Stuffed with Lean Turkey and Spinach

YOUR SOLIN GENERATED RECIPE

Hearty Portobello Mushrooms Stuffed with Lean Turkey and Spinach

Enjoy a satisfying dish featuring meaty portobello mushrooms loaded with lean turkey, fresh spinach, and aromatic herbs. This dish balances savory and earthy flavors with a light drizzle of olive oil, perfect for a wholesome meal any time of day.

NUTRITION

356kcal
Protein
35.9g
Fat
21.6g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

1 Portobello Mushroom Cap (150g)

6 oz Lean Ground Turkey

1 cup Fresh Spinach

1 tbsp Olive Oil

1/2 Small Onion

1 Garlic Clove

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Remove the stem from the portobello mushroom and gently scrape out some of the gills to create more space for the filling.

  • 3

    Finely dice the half onion and mince the garlic clove.

  • 4

    In a skillet, heat the olive oil over medium heat. Sauté the onion and garlic until softened and fragrant, about 2-3 minutes.

  • 5

    Add the lean ground turkey to the skillet and cook until browned, breaking it apart as it cooks. Season lightly with salt and pepper.

  • 6

    Stir in the fresh spinach and cook until wilted, about 1-2 minutes. Adjust seasoning as needed.

  • 7

    Spoon the turkey and spinach mixture evenly into the portobello mushroom cap.

  • 8

    Place the stuffed mushroom on a baking sheet and bake in the preheated oven for 12-15 minutes, until the mushroom is tender and the filling is heated through.

  • 9

    Remove from the oven, garnish with an additional drizzle of olive oil or fresh herbs if desired, and serve warm.