NUTRITION

SERVINGS

INGREDIENTS

2 large caps Portobello mushroom caps

6 oz ground turkey

1 tbsp extra virgin olive oil

1 cup fresh baby spinach

1 oz goat cheese

1 clove garlic

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Clean the mushroom caps, remove the stems, and scrape out the gills with a spoon.

• 3

  Brush the mushrooms with 0.5 tbsp olive oil and roast for 10 minutes.

• 4

  In a skillet over medium heat, sauté minced garlic in the remaining 0.5 tbsp olive oil until fragrant.

• 5

  Add ground turkey, sea salt, black pepper, and fresh thyme to the skillet, browning until fully cooked.

• 6

  Stir in the baby spinach until wilted, then remove from heat.

• 7

  Stuff the roasted mushroom caps with the turkey mixture and top with crumbled goat cheese.

• 8

  Return to the oven for 5 minutes until the cheese is soft and the mushrooms are tender.

• 9

  Garnish with fresh parsley before serving.