NUTRITION

SERVINGS

INGREDIENTS

8 oz Ground turkey

2 large Portobello mushrooms

0.25 cup Cooked quinoa

0.13 tbsp Extra virgin olive oil

0.5 tbsp Feta cheese

1 clove Garlic

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

PREPARATION

• 1

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

• 2

  Wipe the portobello mushrooms clean with a damp cloth and carefully remove the stems, then finely chop the stems to use in the filling.

• 3

  Heat the olive oil in a large skillet over medium heat and sauté the ground turkey, chopped mushroom stems, and minced garlic until the turkey is browned and cooked through.

• 4

  Stir the cooked quinoa, sea salt, black pepper, dried oregano, and fresh parsley into the turkey mixture until well combined.

• 5

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

• 6

  Bake for 18 to 20 minutes until the mushrooms are tender and the filling is slightly golden on top.

• 7

  Sprinkle with crumbled feta cheese and serve immediately.