NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushrooms

6.5 oz Ground turkey (93% lean)

1 large Egg

1 tsp Olive oil

1 tbsp Balsamic glaze

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Dried oregano

1 clove Garlic

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Wipe the mushroom caps clean with a damp paper towel, remove the stems, and gently scrape out the dark gills using a spoon.

• 3

  Lightly brush the outside of the mushroom caps with olive oil and place them gill-side up on the prepared baking sheet.

• 4

  In a medium mixing bowl, combine the ground turkey, egg, minced garlic, dried oregano, sea salt, and black pepper until well incorporated.

• 5

  Spoon the turkey mixture into the mushroom caps, pressing down firmly to ensure the filling is packed tightly.

• 6

  Bake for 20 to 25 minutes, or until the turkey is cooked through and the mushrooms have softened.

• 7

  Remove from the oven and let rest for 2 minutes before drizzling with balsamic glaze and garnishing with freshly chopped parsley.