NUTRITION

SERVINGS

INGREDIENTS

2 Portobello Mushroom Caps (approx 120g each)

4 ounces Lean Ground Turkey (93% lean)

1 cup Spinach, raw

1/4 small Onion, diced

1 Garlic clove, minced

1 tsp Olive Oil

1/2 tsp Dried Oregano

Salt and 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 if desired, then brush lightly with olive oil and season with a pinch of salt and pepper.

• 3

  Place the mushrooms on a baking sheet, cap side up, and bake for about 8-10 minutes to slightly soften them.

• 4

  Meanwhile, heat the olive oil in a skillet over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.

• 5

  Add the minced garlic and cook for an additional 30 seconds until fragrant.

• 6

  Stir in the lean ground turkey, breaking it up with a spatula. Cook until the turkey is browned and fully cooked, about 5-7 minutes.

• 7

  Mix in the fresh spinach and dried oregano, cooking until the spinach wilts, about 1-2 minutes. Season with salt and pepper to taste.

• 8

  Remove the mushrooms from the oven and spoon the turkey-spinach mixture generously into each mushroom cap.

• 9

  Return the stuffed mushrooms to the oven and bake for an additional 5 minutes to meld the flavors.

• 10

  Serve warm and enjoy your healthy, protein-packed meal.