Roasted Lean Turkey Stuffed Portobello Mushrooms

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

Roasted Lean Turkey Stuffed Portobello Mushrooms

YOUR SOLIN GENERATED RECIPE

Roasted Lean Turkey Stuffed Portobello Mushrooms

Savor the hearty flavors of lean ground turkey mixed with vibrant red bell pepper, onions, and fresh spinach, all tucked into a large, roasted Portobello mushroom cap and finished with a sprinkle of low-fat mozzarella cheese. This dish delivers a satisfying balance of protein and wholesome ingredients perfect for a nourishing dinner.

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NUTRITION

320kcal
Protein
38g
Fat
15.7g
Carbs
10.5g

SERVINGS

1 serving

INGREDIENTS

1 large Portobello Mushroom (120g)

4 oz Lean Ground Turkey (113g)

1/4 cup chopped Red Bell Pepper (30g)

1/4 cup diced Onion (40g)

1/2 cup chopped Spinach (15g)

1/4 cup shredded Low-Fat Mozzarella Cheese (28g)

1 tsp Olive Oil (5g)

Seasonings: Salt, Pepper, and Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Gently remove the stem from the Portobello mushroom cap and use a spoon to scrape out some of the gills, creating space for the filling.

  • 3

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

  • 4

    Add the lean ground turkey to the skillet, season with salt, pepper, and garlic powder, and cook until the turkey is browned and cooked through, breaking it up as it cooks.

  • 5

    Stir in the chopped spinach and cook until just wilted, then remove the skillet from heat.

  • 6

    Spoon the turkey and vegetable mixture into the mushroom cap, filling it evenly.

  • 7

    Sprinkle the shredded low-fat mozzarella cheese over the top of the stuffing.

  • 8

    Place the stuffed mushroom on a baking sheet and roast in the preheated oven for 15-18 minutes until the cheese has melted and the mushroom is tender.

  • 9

    Remove from the oven and let cool slightly before serving.

Roasted Lean Turkey Stuffed Portobello Mushrooms

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

Roasted Lean Turkey Stuffed Portobello Mushrooms

YOUR SOLIN GENERATED RECIPE

Roasted Lean Turkey Stuffed Portobello Mushrooms

Savor the hearty flavors of lean ground turkey mixed with vibrant red bell pepper, onions, and fresh spinach, all tucked into a large, roasted Portobello mushroom cap and finished with a sprinkle of low-fat mozzarella cheese. This dish delivers a satisfying balance of protein and wholesome ingredients perfect for a nourishing dinner.

NUTRITION

320kcal
Protein
38g
Fat
15.7g
Carbs
10.5g

SERVINGS

1 serving

INGREDIENTS

1 large Portobello Mushroom (120g)

4 oz Lean Ground Turkey (113g)

1/4 cup chopped Red Bell Pepper (30g)

1/4 cup diced Onion (40g)

1/2 cup chopped Spinach (15g)

1/4 cup shredded Low-Fat Mozzarella Cheese (28g)

1 tsp Olive Oil (5g)

Seasonings: Salt, Pepper, and Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Gently remove the stem from the Portobello mushroom cap and use a spoon to scrape out some of the gills, creating space for the filling.

  • 3

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

  • 4

    Add the lean ground turkey to the skillet, season with salt, pepper, and garlic powder, and cook until the turkey is browned and cooked through, breaking it up as it cooks.

  • 5

    Stir in the chopped spinach and cook until just wilted, then remove the skillet from heat.

  • 6

    Spoon the turkey and vegetable mixture into the mushroom cap, filling it evenly.

  • 7

    Sprinkle the shredded low-fat mozzarella cheese over the top of the stuffing.

  • 8

    Place the stuffed mushroom on a baking sheet and roast in the preheated oven for 15-18 minutes until the cheese has melted and the mushroom is tender.

  • 9

    Remove from the oven and let cool slightly before serving.