NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushrooms

8 oz 93% lean ground turkey

1 cup Fresh baby spinach

0.25 tbsp Extra virgin olive oil

1 tbsp Balsamic glaze

1 oz Feta cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Dried oregano

1 clove Garlic

PREPARATION

• 1

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

• 2

  Clean the portobello mushrooms with a damp cloth, remove the stems, and lightly brush the outer caps with a tiny amount of olive oil.

• 3

  In a medium skillet over medium-high heat, sauté the minced garlic and ground turkey in the remaining olive oil until the turkey is fully browned.

• 4

  Roughly chop the fresh spinach and add it to the skillet along with the dried oregano, stirring until the greens are just wilted.

• 5

  Season the turkey and spinach mixture with sea salt and black pepper, then remove from heat.

• 6

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

• 7

  Sprinkle the crumbled feta cheese over the top of the stuffing.

• 8

  Bake for 15 to 20 minutes until the mushrooms are tender and the cheese is slightly golden.

• 9

  Transfer to a plate and drizzle with the balsamic glaze immediately before serving.