NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushrooms

8 oz Ground turkey 93% lean

0.25 cup Tomato puree

1 tbsp Parmesan cheese

1 tsp Olive oil

0.25 cup Yellow onion

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

1 tsp Fresh oregano

0.25 tsp Red pepper flakes

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.

• 2

  Clean the portobello mushrooms with a damp cloth and remove the stems, then finely chop the stems to use in the filling.

• 3

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

• 4

  Add the ground turkey to the skillet, seasoning with sea salt, black pepper, and red pepper flakes while breaking it apart with a spatula.

• 5

  Once the turkey is browned, stir in the tomato puree, fresh parsley, and fresh oregano, allowing it to simmer for 2 minutes.

• 6

  Place the mushroom caps on the baking sheet, fill each generously with the turkey mixture, and sprinkle with parmesan cheese.

• 7

  Bake for 15 to 20 minutes until the mushrooms are tender and the topping is golden and bubbling.