NUTRITION

SERVINGS

INGREDIENTS

2 large portobello mushrooms

8 oz 93% lean ground turkey

1 tsp olive oil

0.25 cup yellow onion

1 clove garlic

1 cup fresh spinach

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp feta cheese

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

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

• 3

  In a large skillet over medium heat, add the olive oil and sauté the diced onion and minced garlic until fragrant.

• 4

  Add the ground turkey to the skillet, breaking it up with a spatula, and cook until browned and cooked through.

• 5

  Stir in the fresh spinach, dried oregano, sea salt, and black pepper, cooking until the spinach is fully wilted.

• 6

  Place the mushroom caps on the baking sheet and fill each generously with the turkey and spinach mixture.

• 7

  Bake for 15-20 minutes until the mushrooms are tender and the stuffing is golden.

• 8

  Garnish with crumbled feta cheese and chopped fresh parsley before serving.