Portobello Mushrooms Stuffed with Lean Ground Turkey and Veggies

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

Portobello Mushrooms Stuffed with Lean Ground Turkey and Veggies

YOUR SOLIN GENERATED RECIPE

Portobello Mushrooms Stuffed with Lean Ground Turkey and Veggies

Savor the rich, earthy flavor of roasted portobello mushrooms generously filled with lean ground turkey and a vibrant mix of red bell pepper, spinach, and onion. Lightly sautéed with garlic and a hint of olive oil, each bite delivers a satisfying balance of protein and veggies, perfect for a nutritious meal at any time.

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NUTRITION

272kcal
Protein
32.7g
Fat
8.7g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

2 Portobello Mushroom Caps (approx. 150g total)

6 ounces Lean Ground Turkey (approx. 170g)

1/2 medium Red Bell Pepper (approx. 75g)

1/2 cup Cooked Spinach (approx. 90g)

1 small Yellow Onion (approx. 70g)

2 cloves Garlic

1 teaspoon Olive Oil

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C). Gently remove the stems from the portobello mushrooms and, if desired, lightly scoop out some of the gills to create more space for the stuffing.

  • 2

    Finely dice the yellow onion, red bell pepper, and garlic cloves.

  • 3

    In a non-stick skillet, heat the olive oil over medium heat. Sauté the diced onion, garlic, and red bell pepper until softened, about 3-4 minutes.

  • 4

    Add the lean ground turkey to the skillet. Cook until the turkey is browned and fully cooked, breaking it apart as it cooks. Season with salt and black pepper.

  • 5

    Stir in the cooked spinach and mix until evenly distributed. Adjust the seasoning as needed.

  • 6

    Place the portobello mushroom caps on a baking tray lined with parchment paper. Spoon the turkey and veggie mixture evenly into each mushroom cap.

  • 7

    Bake in the preheated oven for about 15-20 minutes, or until the mushrooms are tender and the filling is heated through.

  • 8

    Remove from the oven and let cool slightly before serving.

Portobello Mushrooms Stuffed with Lean Ground Turkey and Veggies

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

Portobello Mushrooms Stuffed with Lean Ground Turkey and Veggies

YOUR SOLIN GENERATED RECIPE

Portobello Mushrooms Stuffed with Lean Ground Turkey and Veggies

Savor the rich, earthy flavor of roasted portobello mushrooms generously filled with lean ground turkey and a vibrant mix of red bell pepper, spinach, and onion. Lightly sautéed with garlic and a hint of olive oil, each bite delivers a satisfying balance of protein and veggies, perfect for a nutritious meal at any time.

NUTRITION

272kcal
Protein
32.7g
Fat
8.7g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

2 Portobello Mushroom Caps (approx. 150g total)

6 ounces Lean Ground Turkey (approx. 170g)

1/2 medium Red Bell Pepper (approx. 75g)

1/2 cup Cooked Spinach (approx. 90g)

1 small Yellow Onion (approx. 70g)

2 cloves Garlic

1 teaspoon Olive Oil

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C). Gently remove the stems from the portobello mushrooms and, if desired, lightly scoop out some of the gills to create more space for the stuffing.

  • 2

    Finely dice the yellow onion, red bell pepper, and garlic cloves.

  • 3

    In a non-stick skillet, heat the olive oil over medium heat. Sauté the diced onion, garlic, and red bell pepper until softened, about 3-4 minutes.

  • 4

    Add the lean ground turkey to the skillet. Cook until the turkey is browned and fully cooked, breaking it apart as it cooks. Season with salt and black pepper.

  • 5

    Stir in the cooked spinach and mix until evenly distributed. Adjust the seasoning as needed.

  • 6

    Place the portobello mushroom caps on a baking tray lined with parchment paper. Spoon the turkey and veggie mixture evenly into each mushroom cap.

  • 7

    Bake in the preheated oven for about 15-20 minutes, or until the mushrooms are tender and the filling is heated through.

  • 8

    Remove from the oven and let cool slightly before serving.