NUTRITION

SERVINGS

INGREDIENTS

8 oz Ground turkey (93% lean)

2 large Portobello mushrooms

1 tsp Olive oil

1 clove Garlic

0.25 cup Red onion

1 tbsp Fresh parsley

1 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Balsamic glaze

PREPARATION

• 1

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

• 2

  Gently wipe the portobello mushrooms clean with a damp paper towel and remove the stems, finely chopping the stems to use in the filling.

• 3

  Heat the olive oil in a skillet over medium heat and sauté the diced red onion, minced garlic, and chopped mushroom stems until softened.

• 4

  Add the ground turkey to the skillet, breaking it apart with a wooden spoon, and season with sea salt, black pepper, and dried oregano.

• 5

  Cook the turkey until fully browned and no longer pink, then stir in the fresh parsley.

• 6

  Place the mushroom caps gill-side up on the baking sheet and generously mound the turkey mixture into each cap.

• 7

  Roast in the oven for 15 to 18 minutes until the mushrooms are tender and the filling is golden.

• 8

  Remove from the oven and drizzle each stuffed mushroom with the balsamic glaze before serving.