NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushrooms

6 oz Ground turkey

2 oz Goat cheese

1 cup Fresh spinach

0.5 tbsp Olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Clean the portobello mushrooms with a damp paper towel, remove the stems, and gently scrape out the dark gills using a spoon.

• 3

  Mince the garlic and finely chop the fresh parsley.

• 4

  Heat the olive oil in a large skillet over medium heat, then add the ground turkey, minced garlic, sea salt, black pepper, and dried oregano.

• 5

  Sauté the turkey until it is browned and cooked through, breaking it into small crumbles as it cooks.

• 6

  Add the fresh spinach to the skillet and stir for 1-2 minutes until the leaves are completely wilted.

• 7

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

• 8

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

• 9

  Bake in the oven for 15-18 minutes until the mushrooms are tender and the cheese is soft and slightly golden.

• 10

  Remove from the oven and garnish with the freshly chopped parsley before serving hot.