NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushrooms

8 oz Ground turkey

1 tsp Extra virgin olive oil

2 clove Garlic

0.25 cup Red bell pepper

1 cup Fresh spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Dried oregano

1 tbsp Fresh parsley

1 tbsp Lemon juice

PREPARATION

• 1

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

• 2

  Clean the portobello mushrooms with a damp cloth, remove the stems, and use a spoon to gently scrape out the dark gills.

• 3

  Finely dice the mushroom stems and set aside; discard the gills.

• 4

  Heat the olive oil in a large skillet over medium heat and add the minced garlic, diced red pepper, and chopped mushroom stems.

• 5

  Add the ground turkey to the skillet, seasoning with sea salt, black pepper, and dried oregano.

• 6

  Cook the turkey, breaking it up with a spatula, until it is completely browned and cooked through.

• 7

  Stir in the fresh spinach and lemon juice, cooking for 1-2 minutes until the greens are just wilted.

• 8

  Place the mushroom caps on the prepared baking sheet, cavity side up, and fill them generously with the turkey mixture.

• 9

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

• 10

  Garnish with freshly chopped parsley and serve immediately.