NUTRITION

SERVINGS

INGREDIENTS

6 oz ground turkey (93% lean)

2 large portobello mushrooms

1 cup fresh spinach

1 tbsp fresh parsley

1 tbsp fresh basil

1 clove garlic

1 oz feta cheese

0.5 tbsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

1 tbsp lemon juice

PREPARATION

• 1

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

• 2

  Clean the portobello mushrooms by wiping them with a damp cloth, then remove the stems and gently scrape out the dark gills with a spoon.

• 3

  Mince the garlic and finely chop the fresh parsley and basil.

• 4

  In a skillet over medium heat, add the olive oil and ground turkey, breaking it up with a spatula until browned.

• 5

  Stir in the minced garlic, sea salt, black pepper, and red pepper flakes, cooking for another 1 minute until fragrant.

• 6

  Add the fresh spinach to the skillet and sauté until just wilted, then stir in the fresh parsley and basil.

• 7

  Place the mushroom caps on the prepared baking sheet, stem-side up, and divide the turkey mixture evenly between them.

• 8

  Bake for 15-18 minutes until the mushrooms are tender and juicy.

• 9

  Remove from the oven, sprinkle with crumbled feta cheese, and drizzle with fresh lemon juice before serving.