Portobello Mushrooms Stuffed with Lean Ground Turkey and Crispy Veggies

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

Portobello Mushrooms Stuffed with Lean Ground Turkey and Crispy Veggies

YOUR SOLIN GENERATED RECIPE

Portobello Mushrooms Stuffed with Lean Ground Turkey and Crispy Veggies

Savor the robust flavors of lean ground turkey mingled with a medley of crispy veggies, all tucked into a hearty Portobello mushroom cap and crowned with a sprinkle of low‐fat cheese. This dish is a balanced harmony of textures and tastes that make for a satisfying meal any time of day.

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NUTRITION

343kcal
Protein
43.2g
Fat
15.7g
Carbs
13.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey

1 large Portobello Mushroom Cap

2 Egg Whites

1/4 cup chopped Red Bell Pepper

1/4 cup chopped Onion

1/2 cup Spinach

2 tsp Olive Oil

1/4 cup Low-Fat Shredded Cheese

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Clean the portobello mushroom cap, remove the stem, and gently scrape out any gills if desired.

  • 3

    In a skillet over medium heat, add the olive oil and sauté the chopped onion, red bell pepper, and spinach until they soften, about 3-4 minutes.

  • 4

    Add the lean ground turkey to the skillet and cook until it is browned and cooked through, breaking it apart as it cooks.

  • 5

    Stir in the egg whites to bind the mixture, and cook for an additional 1-2 minutes until just set.

  • 6

    Spoon the turkey and veggie mixture into the cavity of the portobello mushroom cap.

  • 7

    Sprinkle the low-fat shredded cheese over the filling.

  • 8

    Place the stuffed mushroom on a baking sheet and bake in the preheated oven for 15-20 minutes, until the cheese is melted and bubbly.

  • 9

    Remove from the oven and serve warm.

Portobello Mushrooms Stuffed with Lean Ground Turkey and Crispy Veggies

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

Portobello Mushrooms Stuffed with Lean Ground Turkey and Crispy Veggies

YOUR SOLIN GENERATED RECIPE

Portobello Mushrooms Stuffed with Lean Ground Turkey and Crispy Veggies

Savor the robust flavors of lean ground turkey mingled with a medley of crispy veggies, all tucked into a hearty Portobello mushroom cap and crowned with a sprinkle of low‐fat cheese. This dish is a balanced harmony of textures and tastes that make for a satisfying meal any time of day.

NUTRITION

343kcal
Protein
43.2g
Fat
15.7g
Carbs
13.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey

1 large Portobello Mushroom Cap

2 Egg Whites

1/4 cup chopped Red Bell Pepper

1/4 cup chopped Onion

1/2 cup Spinach

2 tsp Olive Oil

1/4 cup Low-Fat Shredded Cheese

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Clean the portobello mushroom cap, remove the stem, and gently scrape out any gills if desired.

  • 3

    In a skillet over medium heat, add the olive oil and sauté the chopped onion, red bell pepper, and spinach until they soften, about 3-4 minutes.

  • 4

    Add the lean ground turkey to the skillet and cook until it is browned and cooked through, breaking it apart as it cooks.

  • 5

    Stir in the egg whites to bind the mixture, and cook for an additional 1-2 minutes until just set.

  • 6

    Spoon the turkey and veggie mixture into the cavity of the portobello mushroom cap.

  • 7

    Sprinkle the low-fat shredded cheese over the filling.

  • 8

    Place the stuffed mushroom on a baking sheet and bake in the preheated oven for 15-20 minutes, until the cheese is melted and bubbly.

  • 9

    Remove from the oven and serve warm.