Name: Creamy Herb-Stuffed Portobello Mushrooms
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large Portobello mushrooms; 6 oz Ground turkey; 0.25 cup Greek yogurt; 1 tsp Olive oil; 1 cup Fresh spinach; 1 tbsp Fresh parsley; 0.5 tsp Dried thyme; 1 clove Garlic; 1 tbsp Shallot; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Creamy Herb-Stuffed Portobello Mushrooms

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Creamy Herb-Stuffed Portobello Mushrooms

Roasted portobello caps filled with a savory herb-flecked turkey and spinach mixture, finished with a velvety dollop of Greek yogurt for a satisfying, clean meal.

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NUTRITION

Protein

47.8g

Fat

20.9g

Carbs

14.4g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello mushrooms

6 oz Ground turkey

0.25 cup Greek yogurt

1 tsp Olive oil

1 cup Fresh spinach

1 tbsp Fresh parsley

0.5 tsp Dried thyme

1 clove Garlic

1 tbsp Shallot

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Clean mushrooms and remove stems; brush caps with olive oil and roast for 10 minutes.
3
In a skillet, brown the ground turkey with minced garlic and shallots until fully cooked.
4
Stir in chopped spinach, thyme, salt, and pepper until the spinach is wilted.
5
Remove from heat and fold in the Greek yogurt and fresh parsley to create a creamy filling.
6
Spoon the mixture into the roasted mushroom caps and bake for an additional 5-7 minutes.