NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushrooms

7 oz Ground turkey

1 tsp Extra virgin olive oil

0.25 cup Yellow onion

1 clove Garlic

1 cup Fresh baby spinach

0.5 oz Feta cheese

1 tbsp Balsamic glaze

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh oregano

PREPARATION

• 1

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

• 2

  Gently wipe the portobello mushrooms clean with a damp paper towel, remove the stems, and scrape out the dark gills with a spoon.

• 3

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

• 4

  Add the ground turkey to the skillet, seasoning with sea salt, black pepper, and chopped fresh oregano; cook until browned and fully cooked through.

• 5

  Stir in the chopped baby spinach and cook for 1 minute until just wilted, then remove the skillet from the heat.

• 6

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

• 7

  Bake the stuffed mushrooms in the oven for 15-18 minutes until the mushroom caps are tender.

• 8

  Remove from the oven, sprinkle with crumbled feta cheese, and drizzle with the balsamic glaze before serving.