YOUR SOLIN GENERATED RECIPE
Portobello Mushrooms Stuffed with Lean Turkey and Spinach
Enjoy a savory blend of lean ground turkey, fresh spinach, and vibrant diced vegetables nestled in hearty Portobello mushroom caps, topped with a light sprinkle of melted mozzarella for a satisfying, nutrient-packed meal.
INGREDIENTS
2 large Portobello Mushroom Caps
6 ounces Lean Ground Turkey (93% lean)
1 cup Fresh Spinach
1/4 cup Diced Tomatoes
1/4 cup Diced Red Bell Pepper
1 clove Minced Garlic
1/4 small Diced Onion
1 teaspoon Olive Oil
1 ounce Reduced-Fat Mozzarella Cheese
Salt and Pepper to taste
PREPARATION
Preheat your oven to 375°F and lightly grease a baking sheet.
Remove the stems from the Portobello mushrooms and gently scrape out the gills with a spoon to create space for the filling.
In a skillet, warm the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until fragrant and soft, about 2-3 minutes.
Add the lean ground turkey to the skillet. Cook, breaking it up with a spoon, until it begins to brown, about 5-6 minutes.
Stir in the diced tomatoes, red bell pepper, and fresh spinach. Cook until the spinach wilts and the vegetables are tender, about 2-3 minutes. Season with salt and pepper.
Spoon the turkey and vegetable mixture generously into each mushroom cap.
Top each stuffed mushroom with a sprinkle of reduced-fat mozzarella cheese.
Place the stuffed mushrooms on the prepared baking sheet and bake in the preheated oven for 12-15 minutes, or until the mushrooms are tender and the cheese is melted and lightly golden.
Remove from the oven and serve warm. Enjoy your delicious and nutritious meal!