YOUR SOLIN GENERATED RECIPE
Stuffed Portobello Mushrooms with Lean Ground Turkey, Crispy Prosciutto, and Fresh Herbs
Savor this hearty yet light dish featuring a robust portobello mushroom packed with lean ground turkey, crispy prosciutto, and an aromatic medley of fresh herbs. Each bite delivers a delightful balance of textures and flavors, making it a perfect option for a nutritious dinner that keeps you satisfied without weighing you down.
INGREDIENTS
1 large Portobello Mushroom Cap (120g)
6 ounces Lean Ground Turkey (170g)
1 slice Crispy Prosciutto (20g)
1 teaspoon Extra Virgin Olive Oil (5g)
1 small Shallot (30g)
2 tablespoons Mixed Fresh Herbs (8g)
PREPARATION
Preheat your oven to 375°F.
Gently remove the stem from the Portobello mushroom and scrape out some of the gills to create space for the filling.
In a skillet over medium heat, warm the olive oil and add the finely chopped shallot. Sauté until soft and fragrant, about 2 minutes.
Add the lean ground turkey to the skillet and season with salt and pepper. Cook until the turkey is browned and cooked through, breaking it up into small pieces as it cooks.
Stir in half of the fresh herbs into the turkey mixture off the heat.
Place the mushroom cap on a baking tray, gill side up. Spoon the turkey mixture evenly into the mushroom cavity.
Top the stuffed mushroom with the crispy prosciutto slice, then sprinkle the remaining herbs on top for garnish.
Bake in the preheated oven for 10-12 minutes until the mushroom is tender and the flavors meld.
Serve warm and enjoy this nutritious, flavor-packed dish.