Hearty Stuffed Portobello Mushrooms with Lean Ground Turkey and Spinach

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

Hearty Stuffed Portobello Mushrooms with Lean Ground Turkey and Spinach

YOUR SOLIN GENERATED RECIPE

Hearty Stuffed Portobello Mushrooms with Lean Ground Turkey and Spinach

Enjoy a nutrient-packed dish where large, robust portobello mushrooms are filled with a savory mix of lean ground turkey, a whole egg, fresh spinach, and vibrant vegetables. This warm, hearty meal is accented with aromatic garlic and red onion, finished with a drizzle of olive oil and sprinkled with Italian herbs for a flavorful, balanced experience.

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NUTRITION

327kcal
Protein
37.7g
Fat
15g
Carbs
12.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Lean Ground Turkey

1 Large Egg

2 Portobello Mushrooms

1 cup Fresh Spinach

1/4 Red Onion

Approximately 2 Cherry Tomatoes

1 Garlic Clove

1 tsp Olive Oil

Pinch of Dried Italian Herbs

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Remove the stems from the portobello mushrooms and gently scrape out the gills to create room for the stuffing.

  • 3

    In a skillet over medium heat, drizzle the olive oil and sauté the diced red onion and minced garlic until translucent.

  • 4

    Add the lean ground turkey to the skillet, breaking it up as it cooks. Season with salt, pepper, and a pinch of Italian herbs.

  • 5

    Once the turkey is nearly cooked through, stir in the fresh spinach and halve the cherry tomatoes, allowing the spinach to wilt slightly.

  • 6

    Remove the skillet from heat, then mix in the whole egg to bind the filling. Ensure the mixture is well combined.

  • 7

    Spoon the turkey and vegetable mixture into each mushroom cap evenly.

  • 8

    Place the stuffed mushrooms on a baking tray and bake in the preheated oven for about 18-20 minutes, or until the mushrooms are tender and the filling is set.

  • 9

    Remove from the oven and allow to cool slightly before serving.

Hearty Stuffed Portobello Mushrooms with Lean Ground Turkey and Spinach

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

Hearty Stuffed Portobello Mushrooms with Lean Ground Turkey and Spinach

YOUR SOLIN GENERATED RECIPE

Hearty Stuffed Portobello Mushrooms with Lean Ground Turkey and Spinach

Enjoy a nutrient-packed dish where large, robust portobello mushrooms are filled with a savory mix of lean ground turkey, a whole egg, fresh spinach, and vibrant vegetables. This warm, hearty meal is accented with aromatic garlic and red onion, finished with a drizzle of olive oil and sprinkled with Italian herbs for a flavorful, balanced experience.

NUTRITION

327kcal
Protein
37.7g
Fat
15g
Carbs
12.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Lean Ground Turkey

1 Large Egg

2 Portobello Mushrooms

1 cup Fresh Spinach

1/4 Red Onion

Approximately 2 Cherry Tomatoes

1 Garlic Clove

1 tsp Olive Oil

Pinch of Dried Italian Herbs

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Remove the stems from the portobello mushrooms and gently scrape out the gills to create room for the stuffing.

  • 3

    In a skillet over medium heat, drizzle the olive oil and sauté the diced red onion and minced garlic until translucent.

  • 4

    Add the lean ground turkey to the skillet, breaking it up as it cooks. Season with salt, pepper, and a pinch of Italian herbs.

  • 5

    Once the turkey is nearly cooked through, stir in the fresh spinach and halve the cherry tomatoes, allowing the spinach to wilt slightly.

  • 6

    Remove the skillet from heat, then mix in the whole egg to bind the filling. Ensure the mixture is well combined.

  • 7

    Spoon the turkey and vegetable mixture into each mushroom cap evenly.

  • 8

    Place the stuffed mushrooms on a baking tray and bake in the preheated oven for about 18-20 minutes, or until the mushrooms are tender and the filling is set.

  • 9

    Remove from the oven and allow to cool slightly before serving.