NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushroom caps

6 oz Ground turkey

0.25 cup Liquid egg whites

1 oz Goat cheese

1 cup Fresh baby spinach

1 tsp Olive oil

1 tsp Fresh thyme

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Carefully clean the portobello mushroom caps with a damp paper towel, remove the stems, and use a spoon to gently scrape out the dark gills.

• 3

  Heat the olive oil in a medium non-stick skillet over medium-high heat.

• 4

  Add the ground turkey to the skillet and cook until browned, using a wooden spoon to break the meat into very small crumbles.

• 5

  Stir in the minced garlic and chopped baby spinach, sautéing for 1-2 minutes until the spinach is fully wilted.

• 6

  Remove the skillet from the heat and allow the mixture to cool for a few minutes so the eggs don't scramble instantly.

• 7

  Stir in the liquid egg whites, fresh thyme, sea salt, and black pepper until the turkey mixture is well-combined and slightly bound.

• 8

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

• 9

  Crumble the goat cheese over the top of each stuffed mushroom.

• 10

  Bake for 18-20 minutes until the mushrooms are tender and the goat cheese has softened and turned slightly golden.