Portobello Mushrooms Stuffed with Lean 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 Lean Ground Turkey and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Portobello Mushrooms Stuffed with Lean Ground Turkey and Roasted Vegetables

Enjoy a savory, satisfying dish featuring meaty Portobello mushrooms filled with lean ground turkey, roasted bell pepper, zucchini, and red onion, accented with a touch of garlic and melted low-fat mozzarella. The dish strikes a perfect balance between robust flavors and clean eating, making it an ideal option for a healthy dinner.

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NUTRITION

362kcal
Protein
39g
Fat
14.1g
Carbs
15.8g

SERVINGS

1 serving

INGREDIENTS

1 large Portobello Mushroom Cap (~100g)

6 oz Lean Ground Turkey (93% lean, ~170g)

1/2 cup chopped Red Bell Pepper (~75g)

1/2 cup diced Zucchini (~60g)

1/4 cup diced Red Onion (~40g)

1 oz Low-Fat Mozzarella Cheese (~28g)

1 teaspoon Extra Virgin Olive Oil (~5g)

1 clove Garlic

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PREPARATION

  • 1

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

  • 2

    Gently remove the stems from the Portobello mushroom cap and scrape out some of the gills to create space for the filling.

  • 3

    In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

  • 4

    Add the lean ground turkey to the skillet and cook until browned, breaking it up with a spoon as it cooks. Season lightly with salt and pepper.

  • 5

    Once the turkey is partially cooked, add the diced red bell pepper, zucchini, and red onion. Cook together for 3-4 minutes until the vegetables begin to soften, then remove from heat.

  • 6

    Spoon the turkey and vegetable mixture into the Portobello mushroom cap. Top with the low-fat mozzarella cheese.

  • 7

    Place the stuffed mushroom on a baking tray and bake in the preheated oven for 12-15 minutes, or until the mushroom is tender and the cheese has melted.

  • 8

    Remove from the oven, let it cool for a couple of minutes, and serve warm.

Portobello Mushrooms Stuffed with Lean 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 Lean Ground Turkey and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Portobello Mushrooms Stuffed with Lean Ground Turkey and Roasted Vegetables

Enjoy a savory, satisfying dish featuring meaty Portobello mushrooms filled with lean ground turkey, roasted bell pepper, zucchini, and red onion, accented with a touch of garlic and melted low-fat mozzarella. The dish strikes a perfect balance between robust flavors and clean eating, making it an ideal option for a healthy dinner.

NUTRITION

362kcal
Protein
39g
Fat
14.1g
Carbs
15.8g

SERVINGS

1 serving

INGREDIENTS

1 large Portobello Mushroom Cap (~100g)

6 oz Lean Ground Turkey (93% lean, ~170g)

1/2 cup chopped Red Bell Pepper (~75g)

1/2 cup diced Zucchini (~60g)

1/4 cup diced Red Onion (~40g)

1 oz Low-Fat Mozzarella Cheese (~28g)

1 teaspoon Extra Virgin Olive Oil (~5g)

1 clove Garlic

PREPARATION

  • 1

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

  • 2

    Gently remove the stems from the Portobello mushroom cap and scrape out some of the gills to create space for the filling.

  • 3

    In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

  • 4

    Add the lean ground turkey to the skillet and cook until browned, breaking it up with a spoon as it cooks. Season lightly with salt and pepper.

  • 5

    Once the turkey is partially cooked, add the diced red bell pepper, zucchini, and red onion. Cook together for 3-4 minutes until the vegetables begin to soften, then remove from heat.

  • 6

    Spoon the turkey and vegetable mixture into the Portobello mushroom cap. Top with the low-fat mozzarella cheese.

  • 7

    Place the stuffed mushroom on a baking tray and bake in the preheated oven for 12-15 minutes, or until the mushroom is tender and the cheese has melted.

  • 8

    Remove from the oven, let it cool for a couple of minutes, and serve warm.