NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushrooms

8 oz Ground turkey

0.5 tbsp Olive oil

1 cup Fresh spinach

0.25 cup Yellow onion

1 clove Garlic

1 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

1 tsp Lemon zest

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 finely chop the stems to save for the filling.

• 3

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

• 4

  Sauté the aromatics for 3-4 minutes until softened, then add the ground turkey to the pan.

• 5

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

• 6

  Stir in the chopped spinach, dried oregano, sea salt, and black pepper, cooking just until the spinach has wilted.

• 7

  Remove the skillet from the heat and stir in the fresh parsley and lemon zest to brighten the flavors.

• 8

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

• 9

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