Baked Portobello Mushrooms Stuffed with Lean Savory Meats and Crispy Topping

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

Baked Portobello Mushrooms Stuffed with Lean Savory Meats and Crispy Topping

YOUR SOLIN GENERATED RECIPE

Baked Portobello Mushrooms Stuffed with Lean Savory Meats and Crispy Topping

Enjoy a savory and hearty dish featuring large meaty portobello mushrooms filled with a seasoned lean turkey mixture studded with vibrant bell peppers and spinach, then topped with a satisfying crispy blend of whole wheat breadcrumbs and Parmesan. Each bite offers a perfect balance of textures and flavors that work beautifully any time of the day.

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NUTRITION

309kcal
Protein
41.2g
Fat
14.6g
Carbs
13.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Turkey

1 large Portobello Mushroom Cap

1 cup Fresh Spinach

1/4 cup Diced Red Bell Pepper

2 tbsp Whole Wheat Breadcrumbs

1 tbsp Grated Parmesan Cheese

1.5 tsp Olive Oil

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PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Clean the portobello mushroom cap by gently wiping it with a damp cloth and remove the stem. Scoop out a bit of the gill area to create space for the filling.

  • 3

    In a skillet over medium heat, add olive oil and sauté the diced bell pepper for 2-3 minutes until slightly softened.

  • 4

    Add the lean ground turkey to the skillet, seasoning with salt, pepper, and any additional herbs you enjoy. Cook until the turkey is nearly done, about 5-6 minutes.

  • 5

    Stir in the fresh spinach and allow it to wilt into the mixture. Remove from heat once the turkey is fully cooked and the spinach is tender.

  • 6

    Spoon the turkey and vegetable mixture evenly into the hollowed portobello cap.

  • 7

    Mix the whole wheat breadcrumbs with grated Parmesan cheese and sprinkle over the stuffed mushroom for a crispy topping.

  • 8

    Place the stuffed mushroom on a baking tray and bake in the preheated oven for 12-15 minutes, until the topping is crisp and golden.

  • 9

    Serve warm, enjoying a balanced dish that packs lean protein, hearty vegetables, and a satisfying crunchy finish.

Baked Portobello Mushrooms Stuffed with Lean Savory Meats and Crispy Topping

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

Baked Portobello Mushrooms Stuffed with Lean Savory Meats and Crispy Topping

YOUR SOLIN GENERATED RECIPE

Baked Portobello Mushrooms Stuffed with Lean Savory Meats and Crispy Topping

Enjoy a savory and hearty dish featuring large meaty portobello mushrooms filled with a seasoned lean turkey mixture studded with vibrant bell peppers and spinach, then topped with a satisfying crispy blend of whole wheat breadcrumbs and Parmesan. Each bite offers a perfect balance of textures and flavors that work beautifully any time of the day.

NUTRITION

309kcal
Protein
41.2g
Fat
14.6g
Carbs
13.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Turkey

1 large Portobello Mushroom Cap

1 cup Fresh Spinach

1/4 cup Diced Red Bell Pepper

2 tbsp Whole Wheat Breadcrumbs

1 tbsp Grated Parmesan Cheese

1.5 tsp Olive Oil

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Clean the portobello mushroom cap by gently wiping it with a damp cloth and remove the stem. Scoop out a bit of the gill area to create space for the filling.

  • 3

    In a skillet over medium heat, add olive oil and sauté the diced bell pepper for 2-3 minutes until slightly softened.

  • 4

    Add the lean ground turkey to the skillet, seasoning with salt, pepper, and any additional herbs you enjoy. Cook until the turkey is nearly done, about 5-6 minutes.

  • 5

    Stir in the fresh spinach and allow it to wilt into the mixture. Remove from heat once the turkey is fully cooked and the spinach is tender.

  • 6

    Spoon the turkey and vegetable mixture evenly into the hollowed portobello cap.

  • 7

    Mix the whole wheat breadcrumbs with grated Parmesan cheese and sprinkle over the stuffed mushroom for a crispy topping.

  • 8

    Place the stuffed mushroom on a baking tray and bake in the preheated oven for 12-15 minutes, until the topping is crisp and golden.

  • 9

    Serve warm, enjoying a balanced dish that packs lean protein, hearty vegetables, and a satisfying crunchy finish.