Roasted Portobello Mushrooms Stuffed with Lean Ground Turkey and Spinach

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

Roasted Portobello Mushrooms Stuffed with Lean Ground Turkey and Spinach

YOUR SOLIN GENERATED RECIPE

Roasted Portobello Mushrooms Stuffed with Lean Ground Turkey and Spinach

Savor the earthy flavor of roasted Portobello mushrooms filled with a hearty blend of lean ground turkey, fresh spinach, aromatic garlic and onion, and a touch of robust olive oil. Each bite offers a satisfying balance of savory meat and vibrant greens, perfect for a nourishing dinner that supports your wellness goals.

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NUTRITION

340kcal
Protein
34.1g
Fat
19.6g
Carbs
10g

SERVINGS

1 serving

INGREDIENTS

1 large Portobello Mushroom (120g)

5 ounces Lean Ground Turkey (142g)

1 cup Fresh Spinach

1/4 cup Diced Onion (40g)

1 Garlic Clove

2 teaspoons Olive Oil

1 Egg White

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Remove the stem from the Portobello mushroom and gently scrape out the gills using a spoon. Set aside.

  • 3

    Heat one teaspoon of olive oil in a skillet over medium heat. Add the diced onion and minced garlic, sautéing until fragrant and softened, about 2-3 minutes.

  • 4

    Add the lean ground turkey to the skillet and cook until browned, breaking it up with a spoon as it cooks, about 5-7 minutes.

  • 5

    Stir in the fresh spinach and let it wilt into the turkey mixture. Then, fold in the egg white to bind the filling lightly. Season with salt and pepper to taste.

  • 6

    Spoon the turkey and spinach mixture into the hollowed Portobello mushroom cap, packing it gently.

  • 7

    Drizzle the remaining teaspoon of olive oil over the stuffed mushroom.

  • 8

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

  • 9

    Remove from the oven and let cool slightly before serving.

Roasted Portobello Mushrooms Stuffed with Lean Ground Turkey and Spinach

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

Roasted Portobello Mushrooms Stuffed with Lean Ground Turkey and Spinach

YOUR SOLIN GENERATED RECIPE

Roasted Portobello Mushrooms Stuffed with Lean Ground Turkey and Spinach

Savor the earthy flavor of roasted Portobello mushrooms filled with a hearty blend of lean ground turkey, fresh spinach, aromatic garlic and onion, and a touch of robust olive oil. Each bite offers a satisfying balance of savory meat and vibrant greens, perfect for a nourishing dinner that supports your wellness goals.

NUTRITION

340kcal
Protein
34.1g
Fat
19.6g
Carbs
10g

SERVINGS

1 serving

INGREDIENTS

1 large Portobello Mushroom (120g)

5 ounces Lean Ground Turkey (142g)

1 cup Fresh Spinach

1/4 cup Diced Onion (40g)

1 Garlic Clove

2 teaspoons Olive Oil

1 Egg White

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Remove the stem from the Portobello mushroom and gently scrape out the gills using a spoon. Set aside.

  • 3

    Heat one teaspoon of olive oil in a skillet over medium heat. Add the diced onion and minced garlic, sautéing until fragrant and softened, about 2-3 minutes.

  • 4

    Add the lean ground turkey to the skillet and cook until browned, breaking it up with a spoon as it cooks, about 5-7 minutes.

  • 5

    Stir in the fresh spinach and let it wilt into the turkey mixture. Then, fold in the egg white to bind the filling lightly. Season with salt and pepper to taste.

  • 6

    Spoon the turkey and spinach mixture into the hollowed Portobello mushroom cap, packing it gently.

  • 7

    Drizzle the remaining teaspoon of olive oil over the stuffed mushroom.

  • 8

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

  • 9

    Remove from the oven and let cool slightly before serving.