NUTRITION

SERVINGS

INGREDIENTS

2 Portobello Mushrooms (approx. 200g)

4 oz Lean Ground Turkey

1 cup Fresh Spinach

1/4 cup Red Onion

1 tsp Olive Oil

1 oz Low-Fat Feta Cheese

1 Garlic Clove

1 tsp Fresh Thyme

Salt and Pepper to taste

PREPARATION

• 1

  Preheat the oven to 375°F (190°C).

• 2

  Remove the stems from the Portobello mushrooms and gently scrape out some of the gills to create a space for stuffing. Brush both sides lightly with olive oil and set aside.

• 3

  In a skillet over medium heat, warm a teaspoon of olive oil. Add finely chopped red onion and minced garlic. Sauté until translucent and fragrant, about 2-3 minutes.

• 4

  Add the lean ground turkey to the skillet. Break it up with a spatula and cook until it is browned and nearly cooked through, approximately 5-6 minutes. Season with salt, pepper, and fresh thyme.

• 5

  Once the turkey is mostly cooked, fold in the fresh spinach and cook until just wilted, about 1-2 minutes. Remove the skillet from heat.

• 6

  Spoon the turkey-spinach mixture evenly into the cavity of each Portobello mushroom cap. Top with crumbled low-fat feta cheese.

• 7

  Place the stuffed mushrooms on a baking sheet and roast in the preheated oven for 12-15 minutes until the mushrooms are tender and the filling is heated through.

• 8

  Serve hot and enjoy your delicious, protein-packed meal!