Herb-Roasted Portobello Mushrooms with Lean Turkey Stuffing

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

Herb-Roasted Portobello Mushrooms with Lean Turkey Stuffing

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Portobello Mushrooms with Lean Turkey Stuffing

Enjoy a savory twist with large portobello mushrooms filled with a hearty lean turkey stuffing mixed with crisp vegetables, whole wheat breadcrumbs, and fresh herbs. This dish offers a delightful combination of earthy mushroom flavor and the gentle warmth of herbs, making it a perfect balanced meal for the evening.

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NUTRITION

330kcal
Protein
32.1g
Fat
10.9g
Carbs
22.9g

SERVINGS

1 serving

INGREDIENTS

1 large Portobello Mushroom Cap (~120g)

4 ounces Lean Ground Turkey (93% lean) (~113g)

1/4 cup diced Onion (~40g)

1/4 cup diced Celery (~30g)

1/2 cup Fresh Spinach

1/4 cup Whole Wheat Bread Crumbs (~30g)

1 teaspoon Olive Oil

1 tablespoon Mixed Fresh Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Clean the portobello mushroom cap and gently remove the gills if desired to create more space for the stuffing.

  • 3

    In a non-stick skillet over medium heat, add olive oil and sauté the diced onion and celery until softened, about 3-4 minutes.

  • 4

    Add the lean ground turkey to the skillet and cook until browned, breaking it into small pieces as it cooks. Stir in the fresh spinach and allow it to wilt, about 1-2 minutes.

  • 5

    Mix in the whole wheat bread crumbs and fresh herbs, seasoning the mixture with salt and pepper to taste.

  • 6

    Spoon the turkey stuffing mixture into the cavity of the portobello mushroom cap, packing it gently and mounding on top.

  • 7

    Place the stuffed mushroom on a baking sheet and roast in the oven for 15-18 minutes, until the mushroom is tender and the stuffing is heated through.

  • 8

    Remove from the oven and let it cool slightly before serving.

Herb-Roasted Portobello Mushrooms with Lean Turkey Stuffing

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

Herb-Roasted Portobello Mushrooms with Lean Turkey Stuffing

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Portobello Mushrooms with Lean Turkey Stuffing

Enjoy a savory twist with large portobello mushrooms filled with a hearty lean turkey stuffing mixed with crisp vegetables, whole wheat breadcrumbs, and fresh herbs. This dish offers a delightful combination of earthy mushroom flavor and the gentle warmth of herbs, making it a perfect balanced meal for the evening.

NUTRITION

330kcal
Protein
32.1g
Fat
10.9g
Carbs
22.9g

SERVINGS

1 serving

INGREDIENTS

1 large Portobello Mushroom Cap (~120g)

4 ounces Lean Ground Turkey (93% lean) (~113g)

1/4 cup diced Onion (~40g)

1/4 cup diced Celery (~30g)

1/2 cup Fresh Spinach

1/4 cup Whole Wheat Bread Crumbs (~30g)

1 teaspoon Olive Oil

1 tablespoon Mixed Fresh Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Clean the portobello mushroom cap and gently remove the gills if desired to create more space for the stuffing.

  • 3

    In a non-stick skillet over medium heat, add olive oil and sauté the diced onion and celery until softened, about 3-4 minutes.

  • 4

    Add the lean ground turkey to the skillet and cook until browned, breaking it into small pieces as it cooks. Stir in the fresh spinach and allow it to wilt, about 1-2 minutes.

  • 5

    Mix in the whole wheat bread crumbs and fresh herbs, seasoning the mixture with salt and pepper to taste.

  • 6

    Spoon the turkey stuffing mixture into the cavity of the portobello mushroom cap, packing it gently and mounding on top.

  • 7

    Place the stuffed mushroom on a baking sheet and roast in the oven for 15-18 minutes, until the mushroom is tender and the stuffing is heated through.

  • 8

    Remove from the oven and let it cool slightly before serving.