NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushroom caps

8 oz ground turkey

1 tsp extra virgin olive oil

2 cloves garlic

1 cup fresh baby spinach

1 tbsp fresh parsley

1 tbsp fresh basil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

1 oz feta cheese

1 tbsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.

• 2

  Clean the portobello mushroom caps with a damp cloth and carefully remove the stems and scrape out the dark gills using a spoon.

• 3

  In a large skillet over medium heat, add the olive oil and sauté the minced garlic for about 30 seconds until fragrant.

• 4

  Add the ground turkey to the skillet, breaking it apart with a spatula, and cook until browned and no longer pink.

• 5

  Stir in the chopped spinach, parsley, basil, sea salt, black pepper, and red pepper flakes, cooking until the spinach is fully wilted.

• 6

  Remove the skillet from the heat and stir in the fresh lemon juice to brighten the flavor profile.

• 7

  Place the mushroom caps on the prepared baking sheet and divide the turkey and herb mixture evenly between them.

• 8

  Top each stuffed mushroom with the crumbled feta cheese.

• 9

  Bake for 15 to 18 minutes until the mushrooms are tender and the feta is slightly golden on top.