NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushrooms

8 oz Ground turkey

1 tsp Olive oil

0.25 cup Yellow onion

2 cloves Garlic

1 tsp Dried oregano

1 tsp Dried basil

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Balsamic glaze

1 tbsp Parmesan cheese

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Gently remove the stems from the portobello mushrooms and use a spoon to scrape out the dark gills; discard both.

• 3

  Place the mushroom caps on the prepared baking sheet, gill-side up, and lightly brush the edges with a tiny bit of the olive oil.

• 4

  In a medium skillet over medium-high heat, add the remaining olive oil and sauté the diced onion until translucent, about 3-4 minutes.

• 5

  Add the ground turkey to the skillet, breaking it apart with a wooden spoon, and cook until browned and no longer pink.

• 6

  Stir in the minced garlic, dried oregano, dried basil, sea salt, and black pepper, cooking for another 1-2 minutes until fragrant.

• 7

  Spoon the turkey mixture evenly into the mushroom caps, pressing down slightly to pack the filling firmly.

• 8

  Bake in the preheated oven for 15-18 minutes until the mushrooms are tender and the filling is golden.

• 9

  Remove from the oven, sprinkle with grated parmesan cheese and fresh parsley, then finish with a drizzle of balsamic glaze before serving.