NUTRITION

SERVINGS

INGREDIENTS

2 large portobello mushrooms

8 oz ground turkey (93% lean)

0.5 tbsp extra virgin olive oil

1 clove garlic

2 tbsp red onion

1 tbsp fresh parsley

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon zest

1 tbsp lemon juice

PREPARATION

• 1

  Preheat oven to 400°F and line a baking sheet with parchment paper.

• 2

  Clean the portobello mushrooms and remove the stems; finely chop the stems to use in the filling.

• 3

  Heat the olive oil in a skillet over medium heat, then sauté the diced onion, minced garlic, and chopped mushroom stems until softened.

• 4

  Add the ground turkey to the skillet, breaking it apart with a spatula until browned and fully cooked through.

• 5

  Stir in the dried oregano, sea salt, black pepper, lemon zest, and lemon juice, then remove from heat and fold in the fresh parsley.

• 6

  Place the mushroom caps on the baking sheet, gill-side up, and generously fill each with the prepared turkey mixture.

• 7

  Bake for 15-20 minutes until the mushrooms are tender and the filling is slightly golden on top.