Savory Ground Turkey Stuffed Portobello Mushrooms

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

Savory Ground Turkey Stuffed Portobello Mushrooms

YOUR SOLIN GENERATED RECIPE

Savory Ground Turkey Stuffed Portobello Mushrooms

Enjoy a hearty yet balanced meal featuring succulent ground turkey nestled inside large, meaty Portobello mushrooms. Combined with vibrant spinach, diced tomatoes, and a sprinkle of tangy low-fat feta, this dish offers a satisfying blend of flavors and textures perfect for a nourishing dinner.

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NUTRITION

332kcal
Protein
32.1g
Fat
19.3g
Carbs
12.1g

SERVINGS

1 serving

INGREDIENTS

2 medium Portobello Mushrooms (200g)

4 oz Lean Ground Turkey (113g)

1 cup Spinach (30g)

1/2 cup Diced Tomatoes (120g)

1 oz Low-Fat Feta Cheese (28g)

1 tsp Olive Oil

1 clove Garlic

Salt and Black Pepper, to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Gently remove the stems from the Portobello mushrooms and scrape out the gills with a spoon. Place the mushrooms cap-side up on a baking tray.

  • 3

    In a pan, heat the olive oil over medium heat. Add minced garlic and sauté until fragrant.

  • 4

    Add the ground turkey to the pan. Season with salt and black pepper, and cook until browned and fully cooked, breaking it up into small pieces.

  • 5

    Stir in spinach and diced tomatoes; let cook for a couple of minutes until the spinach wilts slightly.

  • 6

    Spoon the turkey mixture evenly into the cleaned mushroom caps. Top each with crumbled low-fat feta cheese.

  • 7

    Bake in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the cheese is slightly melted.

  • 8

    Remove from the oven and let cool for a couple of minutes before serving.

Savory Ground Turkey Stuffed Portobello Mushrooms

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

Savory Ground Turkey Stuffed Portobello Mushrooms

YOUR SOLIN GENERATED RECIPE

Savory Ground Turkey Stuffed Portobello Mushrooms

Enjoy a hearty yet balanced meal featuring succulent ground turkey nestled inside large, meaty Portobello mushrooms. Combined with vibrant spinach, diced tomatoes, and a sprinkle of tangy low-fat feta, this dish offers a satisfying blend of flavors and textures perfect for a nourishing dinner.

NUTRITION

332kcal
Protein
32.1g
Fat
19.3g
Carbs
12.1g

SERVINGS

1 serving

INGREDIENTS

2 medium Portobello Mushrooms (200g)

4 oz Lean Ground Turkey (113g)

1 cup Spinach (30g)

1/2 cup Diced Tomatoes (120g)

1 oz Low-Fat Feta Cheese (28g)

1 tsp Olive Oil

1 clove Garlic

Salt and Black Pepper, to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Gently remove the stems from the Portobello mushrooms and scrape out the gills with a spoon. Place the mushrooms cap-side up on a baking tray.

  • 3

    In a pan, heat the olive oil over medium heat. Add minced garlic and sauté until fragrant.

  • 4

    Add the ground turkey to the pan. Season with salt and black pepper, and cook until browned and fully cooked, breaking it up into small pieces.

  • 5

    Stir in spinach and diced tomatoes; let cook for a couple of minutes until the spinach wilts slightly.

  • 6

    Spoon the turkey mixture evenly into the cleaned mushroom caps. Top each with crumbled low-fat feta cheese.

  • 7

    Bake in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the cheese is slightly melted.

  • 8

    Remove from the oven and let cool for a couple of minutes before serving.