NUTRITION

SERVINGS

INGREDIENTS

8 oz ground turkey (93% lean)

2 large portobello mushrooms

0.5 tbsp extra virgin olive oil

1 cup fresh spinach

1 clove garlic

1 tbsp fresh parsley

1 tsp lemon zest

2 tbsp parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Gently wipe the portobello mushroom caps with a damp paper towel to remove any debris, then remove the stems and use a spoon to carefully scrape out the dark gills.

• 3

  In a medium skillet over medium-high heat, add the olive oil and ground turkey, breaking it apart with a wooden spoon until it is browned and cooked through.

• 4

  Add the minced garlic and chopped spinach to the skillet, sautéing for 2 minutes until the spinach is wilted and fragrant.

• 5

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

• 6

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

• 7

  Sprinkle the parmesan cheese over the top of each stuffed mushroom and bake for 15 to 18 minutes until the mushrooms are tender and the cheese is beautifully golden.