Portobello Mushrooms Stuffed with Lean Turkey and Spinach

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

Portobello Mushrooms Stuffed with Lean Turkey and Spinach

YOUR SOLIN GENERATED RECIPE

Portobello Mushrooms Stuffed with Lean Turkey and Spinach

Savor these hearty, savory Portobello mushrooms generously filled with lean ground turkey, fresh spinach, and colorful vegetables, accented with a burst of feta cheese. A perfect blend of wholesome flavors, textures, and a hint of Mediterranean flair that makes this a satisfying meal any time of day.

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NUTRITION

397kcal
Protein
34.2g
Fat
21.2g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

2 Portobello Mushrooms (150g total)

4 oz Lean Ground Turkey (113g)

1 cup Fresh Spinach (30g)

0.5 medium Red Bell Pepper (45g)

0.25 cup diced Yellow Onion (40g)

1 tsp Olive Oil (4.5g)

1 oz Feta Cheese (28g)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Clean the portobello mushrooms by gently wiping them with a damp cloth and remove the stems. Scoop out a bit of the gills to create more space for the filling.

  • 3

    In a non-stick skillet, heat the olive oil over medium heat. Sauté the diced onion and red bell pepper until they soften, about 3-4 minutes.

  • 4

    Add the lean ground turkey to the skillet. Cook until the turkey is browned and cooked through, breaking it apart as it cooks, about 5-6 minutes.

  • 5

    Stir in the fresh spinach and cook until just wilted, about 2 minutes. Season with salt and pepper to taste.

  • 6

    Remove the skillet from heat and mix in the crumbled feta cheese.

  • 7

    Spoon the turkey and vegetable mixture evenly into the prepared portobello mushrooms.

  • 8

    Place the stuffed mushrooms on a baking tray and bake in the preheated oven for 10-12 minutes until heated through and flavors meld.

  • 9

    Remove from oven, let cool slightly, and serve warm.

Portobello Mushrooms Stuffed with Lean Turkey and Spinach

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

Portobello Mushrooms Stuffed with Lean Turkey and Spinach

YOUR SOLIN GENERATED RECIPE

Portobello Mushrooms Stuffed with Lean Turkey and Spinach

Savor these hearty, savory Portobello mushrooms generously filled with lean ground turkey, fresh spinach, and colorful vegetables, accented with a burst of feta cheese. A perfect blend of wholesome flavors, textures, and a hint of Mediterranean flair that makes this a satisfying meal any time of day.

NUTRITION

397kcal
Protein
34.2g
Fat
21.2g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

2 Portobello Mushrooms (150g total)

4 oz Lean Ground Turkey (113g)

1 cup Fresh Spinach (30g)

0.5 medium Red Bell Pepper (45g)

0.25 cup diced Yellow Onion (40g)

1 tsp Olive Oil (4.5g)

1 oz Feta Cheese (28g)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Clean the portobello mushrooms by gently wiping them with a damp cloth and remove the stems. Scoop out a bit of the gills to create more space for the filling.

  • 3

    In a non-stick skillet, heat the olive oil over medium heat. Sauté the diced onion and red bell pepper until they soften, about 3-4 minutes.

  • 4

    Add the lean ground turkey to the skillet. Cook until the turkey is browned and cooked through, breaking it apart as it cooks, about 5-6 minutes.

  • 5

    Stir in the fresh spinach and cook until just wilted, about 2 minutes. Season with salt and pepper to taste.

  • 6

    Remove the skillet from heat and mix in the crumbled feta cheese.

  • 7

    Spoon the turkey and vegetable mixture evenly into the prepared portobello mushrooms.

  • 8

    Place the stuffed mushrooms on a baking tray and bake in the preheated oven for 10-12 minutes until heated through and flavors meld.

  • 9

    Remove from oven, let cool slightly, and serve warm.