Roasted Portobello Mushrooms Stuffed with Herbed Ground Turkey

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

Roasted Portobello Mushrooms Stuffed with Herbed Ground Turkey

YOUR SOLIN GENERATED RECIPE

Roasted Portobello Mushrooms Stuffed with Herbed Ground Turkey

Savor a hearty yet light dish featuring a juicy, roasted Portobello mushroom filled with a savory blend of herbed ground turkey and vibrant vegetables. This dish is perfectly balanced with aromatic garlic, red bell pepper, and spinach, finished with a drizzle of olive oil to enhance flavors. Ideal for a health-conscious meal without compromising on taste.

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NUTRITION

344kcal
Protein
41.7g
Fat
18.9g
Carbs
12.2g

SERVINGS

1 serving

INGREDIENTS

1 large Portobello Mushroom Cap (80g)

7 ounces Ground Turkey (93% lean, ~198g)

1/4 cup chopped Onion (40g)

1/2 small Red Bell Pepper (45g)

1/2 cup chopped Fresh Spinach (15g)

1 clove Garlic, minced (3g)

2 teaspoons Olive Oil (10g)

1/2 teaspoon Dried Thyme

1/2 teaspoon Dried Rosemary

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    Gently clean the Portobello mushroom cap with a damp cloth and remove the stem. Scoop out some of the gills if desired for extra space.

  • 3

    In a non-stick skillet over medium heat, add 1 teaspoon of olive oil. Sauté the chopped onion, red bell pepper, and minced garlic for 2-3 minutes until they soften.

  • 4

    Add the ground turkey to the skillet. Cook until browned and fully cooked through, breaking it apart with a spatula. Stir in the dried thyme, rosemary, salt, and pepper.

  • 5

    Mix in the chopped spinach and sauté for another minute until wilted. Remove the skillet from heat.

  • 6

    Spoon the herbed turkey mixture into the hollowed Portobello mushroom cap, pressing gently to pack the filling.

  • 7

    Drizzle the remaining teaspoon of olive oil over the stuffed mushroom.

  • 8

    Place the stuffed mushroom on the prepared baking sheet and roast in the oven for 12-15 minutes, allowing the flavors to meld and the mushroom to become tender.

  • 9

    Remove from the oven, let cool for a minute, and serve warm.

Roasted Portobello Mushrooms Stuffed with Herbed Ground Turkey

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

Roasted Portobello Mushrooms Stuffed with Herbed Ground Turkey

YOUR SOLIN GENERATED RECIPE

Roasted Portobello Mushrooms Stuffed with Herbed Ground Turkey

Savor a hearty yet light dish featuring a juicy, roasted Portobello mushroom filled with a savory blend of herbed ground turkey and vibrant vegetables. This dish is perfectly balanced with aromatic garlic, red bell pepper, and spinach, finished with a drizzle of olive oil to enhance flavors. Ideal for a health-conscious meal without compromising on taste.

NUTRITION

344kcal
Protein
41.7g
Fat
18.9g
Carbs
12.2g

SERVINGS

1 serving

INGREDIENTS

1 large Portobello Mushroom Cap (80g)

7 ounces Ground Turkey (93% lean, ~198g)

1/4 cup chopped Onion (40g)

1/2 small Red Bell Pepper (45g)

1/2 cup chopped Fresh Spinach (15g)

1 clove Garlic, minced (3g)

2 teaspoons Olive Oil (10g)

1/2 teaspoon Dried Thyme

1/2 teaspoon Dried Rosemary

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    Gently clean the Portobello mushroom cap with a damp cloth and remove the stem. Scoop out some of the gills if desired for extra space.

  • 3

    In a non-stick skillet over medium heat, add 1 teaspoon of olive oil. Sauté the chopped onion, red bell pepper, and minced garlic for 2-3 minutes until they soften.

  • 4

    Add the ground turkey to the skillet. Cook until browned and fully cooked through, breaking it apart with a spatula. Stir in the dried thyme, rosemary, salt, and pepper.

  • 5

    Mix in the chopped spinach and sauté for another minute until wilted. Remove the skillet from heat.

  • 6

    Spoon the herbed turkey mixture into the hollowed Portobello mushroom cap, pressing gently to pack the filling.

  • 7

    Drizzle the remaining teaspoon of olive oil over the stuffed mushroom.

  • 8

    Place the stuffed mushroom on the prepared baking sheet and roast in the oven for 12-15 minutes, allowing the flavors to meld and the mushroom to become tender.

  • 9

    Remove from the oven, let cool for a minute, and serve warm.