NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushrooms

8 oz Ground turkey (93% lean)

1 tsp Extra virgin olive oil

1 cup Fresh baby spinach

1 clove Garlic

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Grated parmesan cheese

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Clean the portobello mushroom caps using a damp paper towel to remove any debris, then gently scrape out the dark gills with a spoon and remove the stems.

• 3

  Mince the garlic clove and roughly chop the fresh baby spinach into small ribbons.

• 4

  Heat the extra virgin olive oil in a non-stick skillet over medium heat. Add the ground turkey and cook until browned, breaking it into small crumbles with a spatula.

• 5

  Stir in the minced garlic and chopped spinach, cooking for 2 minutes until the spinach is wilted and fragrant.

• 6

  Season the turkey mixture with the dried oregano, sea salt, and black pepper, then remove from heat.

• 7

  Place the mushroom caps on the prepared baking sheet, gill-side up, and divide the turkey stuffing evenly between the two caps.

• 8

  Sprinkle the grated parmesan cheese over the top of each stuffed mushroom cap.

• 9

  Bake for 15-18 minutes until the mushrooms are tender and the cheese forms a golden, crispy crust.

• 10

  Garnish with freshly chopped parsley before serving.