NUTRITION

SERVINGS

INGREDIENTS

2 large caps Portobello mushroom caps

4.5 oz Ground chicken breast

2 oz Goat cheese

1 cup Fresh baby spinach

1 tsp Extra virgin olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Balsamic glaze

PREPARATION

• 1

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

• 2

  Wipe the portobello mushrooms clean with a damp paper towel and carefully remove the stems.

• 3

  In a non-stick skillet over medium heat, add the olive oil and sauté the ground chicken breast until cooked through and lightly browned.

• 4

  Add the minced garlic, sea salt, and black pepper to the skillet, stirring for 1 minute until fragrant.

• 5

  Toss in the baby spinach and cook just until it begins to wilt, then remove the skillet from the heat.

• 6

  Place the mushroom caps on the prepared baking sheet, gill-side up, and divide the chicken and spinach mixture evenly between them.

• 7

  Crumble the goat cheese over the top of the chicken filling.

• 8

  Bake for 15 to 20 minutes, or until the mushrooms are tender and the goat cheese is soft and warm.

• 9

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