NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushrooms

6 oz Ground turkey

0.5 tbsp Extra virgin olive oil

1 oz Feta cheese

1 cup Fresh baby spinach

0.25 cup Red onion

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Lemon zest

1 tsp Lemon juice

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Gently clean the portobello mushrooms with a damp cloth, remove the stems, and use a spoon to carefully scrape out the dark gills.

• 3

  Finely dice the red onion and mince the garlic clove.

• 4

  Heat the extra virgin olive oil in a medium skillet over medium-high heat.

• 5

  Add the red onion and garlic to the skillet, sautéing for 2-3 minutes until the onion is translucent and fragrant.

• 6

  Add the ground turkey to the skillet, breaking it into small crumbles with a wooden spoon, and cook until it is no longer pink.

• 7

  Stir in the fresh baby spinach and cook for approximately 1 minute until the leaves are just wilted.

• 8

  Remove the skillet from the heat and stir in the sea salt, black pepper, lemon zest, and lemon juice until well combined.

• 9

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

• 10

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

• 11

  Bake for 15-18 minutes until the mushrooms are tender and the feta has softened and turned slightly golden.

• 12

  Garnish with freshly chopped parsley and serve immediately.