Portobello Mushrooms Stuffed with Savory Ground Turkey and Roasted Vegetables

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

Portobello Mushrooms Stuffed with Savory Ground Turkey and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Portobello Mushrooms Stuffed with Savory Ground Turkey and Roasted Vegetables

Savor the hearty combination of meaty portobello mushrooms filled with lean ground turkey and a vibrant medley of roasted vegetables. This dish is seasoned with aromatic herbs and a drizzle of olive oil to deliver a balanced, satisfying meal that is as visually appealing as it is nutritious.

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NUTRITION

214kcal
Protein
12.1g
Fat
8.4g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushrooms (150g total)

5 oz Lean Ground Turkey (141g)

1 medium Red Bell Pepper (120g)

1/2 medium Zucchini (98g)

1 small wedge Red Onion (30g)

2 teaspoons Extra Virgin Olive Oil (10g)

2 sprigs Fresh Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Clean the portobello mushrooms by gently wiping them with a damp cloth and remove the stems. Set aside their caps.

  • 3

    In a skillet over medium heat, add 1 teaspoon of olive oil and sauté the red onion until softened, about 2-3 minutes.

  • 4

    Add the lean ground turkey to the skillet, seasoning with salt, black pepper, and chopped fresh thyme. Cook until the turkey is browned and cooked through, approximately 5-7 minutes.

  • 5

    Dice the red bell pepper and zucchini, then add them to the skillet. Sauté together for an additional 3-4 minutes until the vegetables are tender but still crisp.

  • 6

    Spoon the turkey and vegetable mixture evenly into the Portobello mushroom caps, pressing the filling slightly to pack it in.

  • 7

    Place the stuffed mushrooms on a baking tray. Drizzle the remaining teaspoon of olive oil on top of each.

  • 8

    Roast in the preheated oven for 12-15 minutes, allowing the flavors to meld and the mushrooms to become tender.

  • 9

    Remove from the oven, garnish with additional fresh thyme if desired, and serve warm.

Portobello Mushrooms Stuffed with Savory Ground Turkey and Roasted Vegetables

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

Portobello Mushrooms Stuffed with Savory Ground Turkey and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Portobello Mushrooms Stuffed with Savory Ground Turkey and Roasted Vegetables

Savor the hearty combination of meaty portobello mushrooms filled with lean ground turkey and a vibrant medley of roasted vegetables. This dish is seasoned with aromatic herbs and a drizzle of olive oil to deliver a balanced, satisfying meal that is as visually appealing as it is nutritious.

NUTRITION

214kcal
Protein
12.1g
Fat
8.4g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello Mushrooms (150g total)

5 oz Lean Ground Turkey (141g)

1 medium Red Bell Pepper (120g)

1/2 medium Zucchini (98g)

1 small wedge Red Onion (30g)

2 teaspoons Extra Virgin Olive Oil (10g)

2 sprigs Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Clean the portobello mushrooms by gently wiping them with a damp cloth and remove the stems. Set aside their caps.

  • 3

    In a skillet over medium heat, add 1 teaspoon of olive oil and sauté the red onion until softened, about 2-3 minutes.

  • 4

    Add the lean ground turkey to the skillet, seasoning with salt, black pepper, and chopped fresh thyme. Cook until the turkey is browned and cooked through, approximately 5-7 minutes.

  • 5

    Dice the red bell pepper and zucchini, then add them to the skillet. Sauté together for an additional 3-4 minutes until the vegetables are tender but still crisp.

  • 6

    Spoon the turkey and vegetable mixture evenly into the Portobello mushroom caps, pressing the filling slightly to pack it in.

  • 7

    Place the stuffed mushrooms on a baking tray. Drizzle the remaining teaspoon of olive oil on top of each.

  • 8

    Roast in the preheated oven for 12-15 minutes, allowing the flavors to meld and the mushrooms to become tender.

  • 9

    Remove from the oven, garnish with additional fresh thyme if desired, and serve warm.