Roasted Portobello Mushrooms Stuffed with Lean Ground Turkey and Fresh Spinach

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

Roasted Portobello Mushrooms Stuffed with Lean Ground Turkey and Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Roasted Portobello Mushrooms Stuffed with Lean Ground Turkey and Fresh Spinach

Savor a wholesome dish featuring meaty roasted portobello mushrooms filled with a savory blend of lean ground turkey, fresh spinach, and a touch of low-fat mozzarella cheese. Lightly seasoned with garlic, onion, and a drizzle of olive oil, this dish delivers a delightful balance of rich flavors and satisfying textures perfect for a healthy dinner.

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NUTRITION

347kcal
Protein
34.4g
Fat
17.9g
Carbs
10.6g

SERVINGS

1 serving

INGREDIENTS

1 Large Portobello Mushroom Cap (100g)

5 oz Lean Ground Turkey (142g)

1 cup Fresh Spinach (30g)

1/4 cup Low-Fat Mozzarella Cheese (28g)

1 teaspoon Olive Oil (5g)

1/4 cup Diced Onion (40g)

1 Garlic Clove (3g)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Gently clean the portobello mushroom cap with a damp paper towel and remove the stem if present, scraping out some of the gills to make room for the filling.

  • 3

    In a skillet over medium heat, add olive oil and sauté the diced onion and minced garlic until soft and fragrant.

  • 4

    Add the lean ground turkey to the skillet and cook thoroughly, breaking it up with a spatula as it browns.

  • 5

    Stir in the fresh spinach and cook until just wilted. Season the mixture with salt and pepper to taste.

  • 6

    Spoon the turkey and spinach mixture into the hollowed portobello cap and sprinkle the low-fat mozzarella cheese on top.

  • 7

    Place the stuffed mushroom on a baking tray and roast in the preheated oven for 15-20 minutes, or until the mushroom is tender and the cheese is slightly melted.

  • 8

    Remove from the oven, let cool slightly, and serve warm.

Roasted Portobello Mushrooms Stuffed with Lean Ground Turkey and Fresh Spinach

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

Roasted Portobello Mushrooms Stuffed with Lean Ground Turkey and Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Roasted Portobello Mushrooms Stuffed with Lean Ground Turkey and Fresh Spinach

Savor a wholesome dish featuring meaty roasted portobello mushrooms filled with a savory blend of lean ground turkey, fresh spinach, and a touch of low-fat mozzarella cheese. Lightly seasoned with garlic, onion, and a drizzle of olive oil, this dish delivers a delightful balance of rich flavors and satisfying textures perfect for a healthy dinner.

NUTRITION

347kcal
Protein
34.4g
Fat
17.9g
Carbs
10.6g

SERVINGS

1 serving

INGREDIENTS

1 Large Portobello Mushroom Cap (100g)

5 oz Lean Ground Turkey (142g)

1 cup Fresh Spinach (30g)

1/4 cup Low-Fat Mozzarella Cheese (28g)

1 teaspoon Olive Oil (5g)

1/4 cup Diced Onion (40g)

1 Garlic Clove (3g)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Gently clean the portobello mushroom cap with a damp paper towel and remove the stem if present, scraping out some of the gills to make room for the filling.

  • 3

    In a skillet over medium heat, add olive oil and sauté the diced onion and minced garlic until soft and fragrant.

  • 4

    Add the lean ground turkey to the skillet and cook thoroughly, breaking it up with a spatula as it browns.

  • 5

    Stir in the fresh spinach and cook until just wilted. Season the mixture with salt and pepper to taste.

  • 6

    Spoon the turkey and spinach mixture into the hollowed portobello cap and sprinkle the low-fat mozzarella cheese on top.

  • 7

    Place the stuffed mushroom on a baking tray and roast in the preheated oven for 15-20 minutes, or until the mushroom is tender and the cheese is slightly melted.

  • 8

    Remove from the oven, let cool slightly, and serve warm.