NUTRITION

SERVINGS

INGREDIENTS

8 oz ground turkey

2 large portobello mushrooms

0.5 tbsp olive oil

1 clove garlic

0.25 cup red onion

1 tbsp fresh parsley

1 tsp dried oregano

0.5 tsp sea salt

0.25 tsp black pepper

1 tbsp balsamic glaze

PREPARATION

• 1

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

• 2

  Clean the portobello mushroom caps 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 filling.

• 4

  Heat the olive oil in a large skillet over medium heat, then add the diced red onion and minced garlic, sautéing until fragrant.

• 5

  Add the ground turkey and chopped mushroom stems to the skillet, cooking until the meat is browned and cooked through.

• 6

  Stir in the dried oregano, sea salt, black pepper, and fresh parsley, then remove the skillet from the heat.

• 7

  Place the mushroom caps on the prepared baking sheet with the gill-side facing up and fill each cap generously with the turkey mixture.

• 8

  Bake for 15 to 20 minutes until the mushrooms are tender and the stuffing is slightly golden on top.

• 9

  Remove from the oven and drizzle the balsamic glaze over the mushrooms before serving hot.