YOUR SOLIN GENERATED RECIPE
Cheesy Turkey Pepperoni Stuffed Portobello Mushrooms
Enjoy a savory and satisfying dish featuring hearty Portobello mushroom caps filled with lean turkey ground meat, zesty turkey pepperoni slices, and melty low-fat mozzarella cheese, all garnished with a touch of fresh spinach for an extra burst of color and flavor.
INGREDIENTS
2 large Portobello mushrooms (≈240g total)
3 oz lean ground turkey
4 slices turkey pepperoni (≈20g total)
1/4 cup low-fat shredded mozzarella cheese
1 cup fresh spinach
PREPARATION
Preheat your oven to 375°F.
Clean the Portobello mushrooms, remove the stems, and gently scrape out some of the gills to create space for the stuffing.
In a skillet over medium heat, cook the lean ground turkey until it is browned, breaking it apart with a spatula. Season lightly with salt and pepper to taste.
Mix the cooked ground turkey with turkey pepperoni slices, allowing the pepperoni to slightly warm and meld with the meat.
Place the mushroom caps on a baking sheet and fill each with the turkey-pepperoni mixture. Top generously with shredded low-fat mozzarella cheese.
Bake in the preheated oven for 12-15 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.
Remove from oven, then sprinkle with fresh spinach over the top. Serve warm.