NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushrooms

8 oz Ground turkey (93% lean)

0.25 tbsp Extra virgin olive oil

2 clove Garlic

0.25 cup Red onion

1 cup Fresh spinach

1 oz Feta cheese

1 tbsp Fresh parsley

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon zest

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 with a damp cloth, remove the stems, and finely dice the stems to be used in the filling.

• 3

  Place the mushroom caps on the prepared baking sheet, gill-side up, and lightly brush the edges with a small amount of the olive oil.

• 4

  In a large skillet over medium heat, add the remaining olive oil and sauté the ground turkey, diced mushroom stems, and red onion until the turkey is browned and cooked through.

• 5

  Add the minced garlic and chopped spinach to the skillet, stirring for about 2 minutes until the spinach is completely wilted and fragrant.

• 6

  Remove the skillet from the heat and stir in the sea salt, black pepper, lemon zest, lemon juice, and fresh parsley.

• 7

  Spoon the turkey and herb mixture evenly into the mushroom caps, pressing down slightly to ensure they are well-packed.

• 8

  Sprinkle the crumbled feta cheese over the top of each stuffed mushroom cap.

• 9

  Bake for 15 to 20 minutes until the mushrooms are tender and the feta cheese is slightly golden and warm.