Hearty Portobello Mushrooms Stuffed with Lean Turkey and Roasted Vegetables

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

Hearty Portobello Mushrooms Stuffed with Lean Turkey and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Portobello Mushrooms Stuffed with Lean Turkey and Roasted Vegetables

Savor this robust and satisfying dish where large, juicy portobello mushrooms are filled with lean, herbed turkey and a colorful medley of roasted vegetables. Each bite offers a delightful mix of earthy mushroom, tender turkey, and the subtle sweetness of roasted bell peppers and zucchini, all enhanced by a drizzle of flavorful olive oil.

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NUTRITION

360kcal
Protein
43.3g
Fat
18.6g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

1 cap Portobello Mushroom

6 oz Lean Ground Turkey (93% lean)

1 cup Mixed Roasted Vegetables

1 tbsp Olive Oil

1 clove Garlic

1 tbsp Fresh Herbs (optional)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Gently remove the stem from the portobello mushroom cap and use a spoon to scrape out some of the gills if desired. Set aside.

  • 3

    In a small bowl, mix the lean ground turkey with minced garlic and chopped fresh herbs. Season lightly with salt and pepper.

  • 4

    Spoon the turkey mixture into the mushroom cap, pressing it in so it fills the cavity evenly.

  • 5

    In a separate bowl, toss the mixed vegetables with olive oil, salt, and pepper.

  • 6

    Place the stuffed mushroom and the seasoned vegetables on a baking sheet lined with parchment paper.

  • 7

    Roast in the preheated oven for about 20-25 minutes, or until the turkey is cooked through and the vegetables are tender.

  • 8

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

Hearty Portobello Mushrooms Stuffed with Lean Turkey and Roasted Vegetables

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

Hearty Portobello Mushrooms Stuffed with Lean Turkey and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Portobello Mushrooms Stuffed with Lean Turkey and Roasted Vegetables

Savor this robust and satisfying dish where large, juicy portobello mushrooms are filled with lean, herbed turkey and a colorful medley of roasted vegetables. Each bite offers a delightful mix of earthy mushroom, tender turkey, and the subtle sweetness of roasted bell peppers and zucchini, all enhanced by a drizzle of flavorful olive oil.

NUTRITION

360kcal
Protein
43.3g
Fat
18.6g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

1 cap Portobello Mushroom

6 oz Lean Ground Turkey (93% lean)

1 cup Mixed Roasted Vegetables

1 tbsp Olive Oil

1 clove Garlic

1 tbsp Fresh Herbs (optional)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Gently remove the stem from the portobello mushroom cap and use a spoon to scrape out some of the gills if desired. Set aside.

  • 3

    In a small bowl, mix the lean ground turkey with minced garlic and chopped fresh herbs. Season lightly with salt and pepper.

  • 4

    Spoon the turkey mixture into the mushroom cap, pressing it in so it fills the cavity evenly.

  • 5

    In a separate bowl, toss the mixed vegetables with olive oil, salt, and pepper.

  • 6

    Place the stuffed mushroom and the seasoned vegetables on a baking sheet lined with parchment paper.

  • 7

    Roast in the preheated oven for about 20-25 minutes, or until the turkey is cooked through and the vegetables are tender.

  • 8

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