YOUR SOLIN GENERATED RECIPE
Herb-Stuffed Portobello Mushrooms with Lean Ground Turkey and Spinach
Savor these hearty stuffed Portobello mushrooms filled with lean ground turkey, fresh spinach, diced tomatoes, and a sprinkle of low-fat mozzarella, enhanced with aromatic garlic and basil. This dish boasts a satisfying blend of textures and flavors, perfect for a nourishing dinner that aligns with your macro goals.
INGREDIENTS
2 medium Portobello Mushrooms (244g)
4 oz Lean Ground Turkey (113g)
1 cup Fresh Spinach (30g)
1/4 cup Diced Tomatoes (40g)
1 oz Low-Fat Mozzarella Cheese (28g)
2 tsp Olive Oil (9g)
1 Garlic Clove (3g)
1 tbsp Fresh Basil (2g)
Salt & Pepper to taste
PREPARATION
Preheat your oven to 375°F.
Gently clean the Portobello mushrooms, remove the stems, and lightly scrape out some of the gills to create space for the filling.
Heat 1 teaspoon of olive oil in a skillet over medium heat. Sauté the minced garlic until fragrant.
Add the lean ground turkey to the skillet and cook until browned, breaking it up as it cooks. Season with salt and pepper.
Once the turkey is nearly cooked, stir in the diced tomatoes and fresh spinach. Allow the spinach to wilt slightly and the tomatoes to warm through.
Remove the skillet from heat and mix in the chopped fresh basil.
Spoon the turkey and spinach mixture evenly into each Portobello mushroom cap.
Top each stuffed mushroom with the low-fat mozzarella cheese.
Drizzle the remaining teaspoon of olive oil over the mushrooms.
Place the stuffed mushrooms on a baking sheet and bake in the preheated oven for 15-18 minutes, or until the mushrooms are tender and the cheese is melted and slightly golden.
Remove from the oven, let cool slightly, and serve warm.