YOUR SOLIN GENERATED RECIPE
Hearty Portobello Mushrooms Stuffed with Lean Ground Turkey and Spinach
Enjoy a savory and satisfying dish featuring robust, earthy Portobello mushrooms generously stuffed with lean ground turkey, vibrant spinach, and a colorful medley of red bell pepper and onion. Topped with a sprinkle of reduced-fat mozzarella, this dish delivers a hearty bite that's balanced with protein and wholesome veggies—perfect for a nourishing dinner.
INGREDIENTS
2 Portobello Mushrooms (approx. 120g each)
4 oz Lean Ground Turkey (93% lean)
1 cup Fresh Spinach
1 half Red Bell Pepper
1 quarter Yellow Onion
1 tsp Olive Oil
1 clove Garlic
1/4 cup Reduced-Fat Mozzarella Cheese (shredded)
PREPARATION
Preheat your oven to 375°F.
Clean the Portobello mushrooms by gently wiping off any dirt and remove the stems. Using a spoon, scrape out some of the gills to make room for the stuffing.
In a skillet, heat the olive oil over medium heat. Add the chopped garlic and diced onion, and sauté until they become translucent.
Add the lean ground turkey to the skillet. Cook until browned, stirring to break up any clumps.
Mix in the diced red bell pepper and fresh spinach. Stir until the spinach wilts and the bell pepper softens slightly. Season with your favorite herbs and a pinch of salt and pepper.
Spoon the turkey and vegetable mixture evenly into the mushroom caps.
Top each filled mushroom with a sprinkle of shredded reduced-fat mozzarella cheese.
Place the stuffed mushrooms on a baking sheet and bake for about 15-20 minutes, or until the mushrooms are tender and the cheese is melted.
Remove from the oven and serve warm, enjoying the savory blend of flavors.