NUTRITION

SERVINGS

INGREDIENTS

8 oz ground turkey

2 large portobello mushroom caps

1 tsp olive oil

1 cup fresh baby spinach

1 oz feta cheese

1 clove garlic

1 tbsp fresh parsley

0.5 tsp lemon zest

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

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

• 2

  Gently wipe the portobello mushroom caps with a damp paper towel to clean them and remove the stems.

• 3

  Place the mushroom caps gill-side up on the prepared baking sheet.

• 4

  In a medium skillet, heat the olive oil over medium heat and sauté the minced garlic for about 30 seconds until fragrant.

• 5

  Add the ground turkey to the skillet, seasoning it with sea salt, black pepper, and dried oregano.

• 6

  Cook the turkey, breaking it up with a spoon, until it is fully browned and no longer pink.

• 7

  Stir in the fresh baby spinach and cook for 1 minute until just wilted, then remove the skillet from the heat.

• 8

  Stir the fresh parsley and lemon zest into the turkey mixture for a bright, fresh finish.

• 9

  Spoon the turkey and spinach mixture evenly into the two mushroom caps.

• 10

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

• 11

  Bake in the oven for 15 to 18 minutes until the mushrooms are tender and the cheese is lightly golden.