YOUR SOLIN GENERATED RECIPE
Portobello Mushrooms, Savory Stuffed with Lean Ground Turkey and Fresh Herbs
Enjoy a flavorful and hearty dish featuring robust portobello mushrooms filled with lean ground turkey infused with aromatic garlic, red onion, and a medley of fresh herbs. This savory filling is elevated by bursts of cherry tomatoes and a drizzle of olive oil, making it a satisfying meal perfect for breakfast, lunch, or dinner.
INGREDIENTS
2 Portobello Mushrooms (240g total)
5 ounces Lean Ground Turkey (≈142g)
1 tablespoon Extra Virgin Olive Oil
1/4 cup diced Red Onion
1 clove minced Garlic
1/2 cup halved Cherry Tomatoes
2 tablespoons Fresh Herbs (Basil, Parsley, Thyme)
PREPARATION
Preheat your oven to 375°F.
Gently remove the stems from the portobello mushrooms and scrape out some of the gills to create a cavity for the stuffing. Lightly brush the mushrooms with olive oil and place them gill-side up on a baking tray.
In a skillet over medium heat, add a drizzle of olive oil and sauté the diced red onion and minced garlic until they are softened and fragrant, about 2-3 minutes.
Add the lean ground turkey to the skillet. Cook until the turkey is browned and cooked through, breaking it up into small pieces as it cooks.
Stir in the halved cherry tomatoes and fresh herbs. Let the mixture cook for another 2 minutes, then remove from heat.
Spoon the turkey and herb mixture generously into the cavity of each portobello mushroom.
Place the stuffed mushrooms in the oven and bake for 10-12 minutes until heated through and the mushrooms are tender.
Remove from the oven and serve warm.