NUTRITION

SERVINGS

INGREDIENTS

8 oz ground turkey

2 large portobello mushrooms

0.5 tbsp extra virgin olive oil

2 cloves garlic

0.25 cup yellow onion

1 cup fresh baby spinach

1 tbsp grated parmesan cheese

1 tbsp balsamic glaze

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme

PREPARATION

• 1

  Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Clean the portobello mushrooms by removing the stems and gently scraping out the dark gills with a spoon.

• 3

  Finely dice the mushroom stems and yellow onion, then mince the garlic cloves.

• 4

  Heat the extra virgin olive oil in a large skillet over medium heat, then sauté the onion, garlic, and diced mushroom stems until softened.

• 5

  Add the ground turkey to the skillet, breaking it apart with a spatula, and cook until browned and no longer pink.

• 6

  Stir in the sea salt, black pepper, fresh thyme, and baby spinach, cooking just until the spinach has wilted.

• 7

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

• 8

  Sprinkle the grated parmesan cheese over the top of each stuffed mushroom.

• 9

  Bake for 15-20 minutes until the mushrooms are tender and the cheese is lightly golden.

• 10

  Remove from the oven and drizzle each mushroom with the balsamic glaze before serving.