YOUR SOLIN GENERATED RECIPE
Hearty Portobello Mushrooms Stuffed with Lean Ground Turkey and Crispy Vegetables
Savor a delicious medley of meaty Portobello mushrooms filled with lean ground turkey, vibrant bell peppers, zucchini, spinach, and a hint of aromatic onion. Finished with a sprinkle of part-skim mozzarella, this dish brings a hearty, savory experience that is both satisfying and balanced.
INGREDIENTS
2 Large Portobello Mushrooms
6 oz Lean Ground Turkey
1/4 cup diced Red Bell Pepper
1/4 cup diced Zucchini
1/2 cup Fresh Spinach
1/4 cup chopped Yellow Onion
1 tsp Olive Oil
1/4 cup shredded Part-Skim Mozzarella Cheese
PREPARATION
Preheat your oven to 375°F.
Gently clean the portobello mushrooms and remove the stems. Use a spoon to lightly scrape out some of the gills to create room for the stuffing.
Heat olive oil in a non-stick skillet over medium heat. Sauté the chopped onion until translucent.
Add the diced red bell pepper, zucchini, and spinach to the skillet. Cook for 2-3 minutes until the vegetables soften slightly.
Add the lean ground turkey to the skillet, breaking it up as it cooks. Sauté until the turkey is fully browned and cooked through, about 5-6 minutes.
Season the turkey and vegetable mixture with salt and pepper to taste.
Spoon the turkey and vegetable mixture evenly into the cavity of each portobello mushroom cap.
Sprinkle shredded part-skim mozzarella cheese on top of the stuffed mushrooms.
Place the stuffed mushrooms on a baking tray and bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly.
Remove from oven, let cool slightly, and serve warm.