NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushroom caps

8 oz Ground turkey

1 tsp Olive oil

1 clove Garlic

1 cup Fresh spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh thyme

1 tsp Fresh rosemary

1 oz Goat cheese

PREPARATION

• 1

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

• 2

  Clean the portobello mushroom caps with a damp paper towel and carefully remove the stems and dark gills using a spoon.

• 3

  In a large skillet over medium heat, add the olive oil and ground turkey, breaking it apart with a spatula until fully browned.

• 4

  Add the minced garlic, sea salt, black pepper, thyme, and rosemary to the skillet and sauté for 2 minutes until fragrant.

• 5

  Stir in the fresh spinach and cook for 1 minute until just wilted, then remove the skillet from the heat.

• 6

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

• 7

  Top each mushroom with the crumbled goat cheese, pressing it slightly into the filling.

• 8

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