NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello Mushrooms

4 oz Lean Ground Turkey

1/2 cup Nonfat Cottage Cheese

1/4 cup chopped Red Bell Pepper

1/4 cup chopped Spinach

2 tbsp diced Yellow Onion

2 cloves Garlic, minced

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  Clean the portobello mushrooms by gently wiping them with a damp paper towel. Remove the stems and scrape out the gills to create ample space for the stuffing.

• 3

  In a non-stick skillet, heat the olive oil over medium heat. Add the diced onions and minced garlic, sautéing until they are soft and fragrant, about 2 minutes.

• 4

  Add the lean ground turkey to the skillet. Cook thoroughly, breaking up the meat into small crumbles, until it is no longer pink, about 5-7 minutes. Season with salt and pepper as it cooks.

• 5

  Once the turkey is cooked, stir in the chopped red bell pepper and spinach, allowing the vegetables to wilt slightly, about 2 minutes. Remove the skillet from heat.

• 6

  Mix in the nonfat cottage cheese to the turkey and vegetable mixture until well combined.

• 7

  Spoon the stuffing evenly into the hollowed portobello mushrooms, pressing the filling to ensure it is well packed.

• 8

  Place the stuffed mushrooms on a baking sheet lined with parchment paper. Bake in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the filling is heated through.

• 9

  Remove from the oven and serve warm.