YOUR SOLIN GENERATED RECIPE
Roasted Portobello Mushrooms Stuffed with Lean Turkey and Herbs
Savor the earthy richness of roasted Portobello mushrooms filled with a savory, herb-infused lean turkey mixture accented by a hint of creamy avocado. This dish offers a delightful balance of textures and flavors that make it perfect for a wholesome dinner.
INGREDIENTS
2 Portobello Mushrooms (~200g total)
5 ounces Lean Ground Turkey (approx. 140g)
1 teaspoon Olive Oil
1/4 cup diced Onion
1 clove minced Garlic
2 tablespoons Fresh Mixed Herbs (Parsley, Basil)
1/4 medium Avocado (approx. 50g)
PREPARATION
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Gently clean the Portobello mushrooms with a damp cloth and remove the stems. Using a spoon, lightly scrape out some of the gills to create more room for the stuffing.
Heat the olive oil in a skillet over medium heat. Sauté the diced onion and minced garlic until softened and fragrant, about 2-3 minutes.
Add the lean ground turkey to the skillet and cook until it is just browned, breaking it apart with a spatula. Stir in the fresh mixed herbs, and season with salt and pepper to taste.
Remove the skillet from heat and stir in the diced avocado, gently mixing to combine without mashing the avocado completely.
Spoon the turkey mixture evenly into each Portobello mushroom cap, pressing down lightly to pack the filling.
Place the stuffed mushrooms on the prepared baking sheet and roast in the preheated oven for 15-18 minutes, until the mushrooms are tender and the turkey is fully cooked.
Remove from the oven and let rest for a few minutes before serving. Enjoy your nutritious, flavorful dish!