YOUR SOLIN GENERATED RECIPE
Hearty Portobello Mushrooms Stuffed with Lean Ground Turkey and Spinach
Enjoy a savory and satisfying dish featuring robust Portobello mushrooms filled with a flavorful blend of lean ground turkey, fresh spinach, and a touch of melted part-skim mozzarella. This dish marries earthy mushroom notes with the lean protein power of turkey, enhanced by the bright freshness of spinach and a drizzle of olive oil to round out the flavors. It’s a hearty meal that aligns perfectly with balanced, clean eating.
INGREDIENTS
2 large Portobello Mushrooms (200g)
6 ounces Lean Ground Turkey (170g)
1 cup Fresh Spinach (30g)
1 teaspoon Olive Oil (5g)
1/4 cup Shredded Part-Skim Mozzarella Cheese (28g)
PREPARATION
Preheat your oven to 375°F (190°C).
Gently clean the Portobello mushrooms with a damp cloth and remove the stems. Scoop out a bit of the gill to create space for the filling.
In a skillet over medium heat, warm the olive oil. Add the lean ground turkey and cook until it starts to brown, breaking it up with a spatula.
Add the fresh spinach to the skillet with the turkey; cook until the spinach wilts and integrates with the meat, about 2-3 minutes. Season with salt and pepper to taste.
Spoon the turkey and spinach mixture into the cavity of each mushroom, packing it well.
Top each stuffed mushroom with the shredded mozzarella cheese.
Place the stuffed mushrooms on a baking tray and bake in the preheated oven for 12-15 minutes, or until the cheese is melted and slightly golden.
Remove from oven and allow to cool for a couple of minutes before serving.