YOUR SOLIN GENERATED RECIPE
Goat Cheese Stuffed Portobello Mushrooms
Oven-roasted portobello caps stuffed with lean ground turkey and tangy goat cheese, delivering a rich and earthy flavor in every bite.
INGREDIENTS
2 large Portobello mushrooms
6 oz Ground turkey
2 oz Goat cheese
1 cup Baby spinach
1 clove Garlic
0.5 tbsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tsp Fresh thyme
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
Wipe the portobello mushrooms clean with a damp cloth, remove the stems, and finely chop the stems to use in the filling.
Heat the olive oil in a large skillet over medium heat, then add the ground turkey, minced garlic, and chopped mushroom stems.
Sauté until the turkey is fully browned, then stir in the baby spinach, sea salt, black pepper, and fresh thyme until the leaves are wilted.
Place the mushroom caps gill-side up on the prepared baking sheet and fill each one generously with the turkey and spinach mixture.
Top each mushroom with crumbled goat cheese and bake for 15 to 20 minutes until the mushrooms are tender and the cheese is beautifully golden.