NUTRITION

SERVINGS

INGREDIENTS

2 large caps Portobello mushroom caps

8 oz Ground turkey

1 tsp Extra virgin olive oil

1 tbsp Balsamic glaze

2 cloves Garlic

1 tbsp Fresh parsley

1 tsp Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Nutritional yeast

0.5 cup Fresh baby spinach

PREPARATION

• 1

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

• 2

  Clean the portobello mushroom caps with a damp cloth, remove the stems, and place them gill-side up on the baking sheet.

• 3

  In a medium skillet over medium-high heat, add the olive oil and sauté the minced garlic for 1 minute until fragrant.

• 4

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

• 5

  Stir in the chopped spinach, nutritional yeast, sea salt, and black pepper, cooking until the spinach is wilted.

• 6

  Remove the skillet from heat and stir in the fresh parsley and fresh thyme.

• 7

  Divide the turkey mixture evenly among the mushroom caps, pressing down slightly to pack the filling.

• 8

  Roast in the oven for 15-20 minutes until the mushrooms are tender and juicy.

• 9

  Remove from the oven and drizzle the balsamic glaze over the stuffed mushrooms before serving.