NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushroom caps

8 oz Ground turkey

1 cup Fresh baby spinach

0.25 cup Yellow onion

2 cloves Garlic

1 tsp Extra virgin olive oil

1 tbsp Grated parmesan cheese

1 tsp Fresh thyme

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Clean the mushroom caps with a damp cloth and remove the stems, then place them gill-side up on the prepared baking sheet.

• 3

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

• 4

  Add the ground turkey to the skillet, breaking it apart with a wooden spoon, and cook until browned and fully cooked through.

• 5

  Stir in the fresh baby spinach, thyme, sea salt, and black pepper, cooking for 1-2 minutes until the spinach is just wilted.

• 6

  Spoon the turkey and spinach mixture evenly into the mushroom caps, pressing down slightly to pack the filling tightly.

• 7

  Sprinkle the grated parmesan cheese over the top of each stuffed mushroom.

• 8

  Bake for 15-20 minutes until the mushrooms are tender and the cheese topping is golden and bubbling.

• 9

  Garnish with chopped fresh parsley before serving warm.