YOUR SOLIN GENERATED RECIPE
Hearty Portobello Mushrooms Stuffed with Lean Ground Turkey and Roasted Vegetables
Enjoy a savory and satisfying dish featuring large, meaty portobello mushrooms brimming with a flavorful filling of lean ground turkey and a medley of roasted vegetables. Enhanced with a hint of garlic, herbs, and a creamy avocado topping, this dish offers a perfect balance of protein, textures, and vibrant aromas, making it an excellent choice for a wholesome dinner.
INGREDIENTS
2 large Portobello Mushrooms (~200g)
5 oz Lean Ground Turkey (93% lean)
1/2 medium Bell Pepper (~75g)
1/2 medium Zucchini (~100g)
1/4 medium Red Onion (~40g)
1/2 cup Cherry Tomatoes (~75g)
2 cloves Garlic
2 tsp Olive Oil
1/4 Avocado (~50g)
PREPARATION
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for roasting.
Clean the Portobello mushrooms by gently wiping them with a damp cloth. Remove the stems and set aside.
In a skillet over medium heat, add olive oil and sauté minced garlic until fragrant. Add the lean ground turkey and cook until browned, breaking it up into small pieces.
Dice the bell pepper, zucchini, and red onion into small pieces. Stir these vegetables into the cooked turkey and cook for an additional 3-4 minutes until slightly softened.
Halve the cherry tomatoes and gently fold them into the turkey and vegetable mixture, seasoning with salt, pepper, and any desired herbs (such as thyme or oregano).
Spoon the filling into the cavity of each portobello mushroom cap, packing it firmly.
Place the stuffed mushrooms on the prepared baking sheet and roast in the oven for 15-18 minutes until the mushrooms are tender.
Remove from the oven and top each stuffed mushroom with slices or a dollop of mashed 1/4 avocado for added creaminess.
Serve warm and enjoy this hearty, nutritious dish.