NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushrooms

8 oz Ground turkey

0.5 tbsp Olive oil

1 cup Fresh spinach

1 clove Garlic

0.25 cup Yellow onion

1 tbsp Fresh parsley

1 tsp Lemon zest

1 tbsp Parmesan cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

PREPARATION

• 1

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

• 2

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

• 3

  Finely chop the mushroom stems and set them aside to use in the turkey filling.

• 4

  Heat the olive oil in a large skillet over medium heat and sauté the diced onion and chopped mushroom stems until they become soft and translucent.

• 5

  Add the ground turkey to the skillet, breaking it into small crumbles with a wooden spoon, and cook until it is fully browned.

• 6

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

• 7

  Turn off the heat and fold in the fresh parsley and lemon zest to brighten the flavors of the filling.

• 8

  Place the mushroom caps on the prepared baking sheet and divide the turkey mixture evenly between them, pressing down slightly.

• 9

  Top each mushroom with the parmesan cheese and bake for 15 to 20 minutes until the mushrooms are tender and the cheese is golden.