NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushroom caps

6 oz Ground turkey (93% lean)

2 large egg whites

1 tbsp Grated parmesan cheese

1 cup Fresh spinach

1 clove Garlic

1 tbsp Fresh parsley

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Extra virgin olive oil

1 tbsp Balsamic glaze

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) 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 to create a hollow cavity for the filling.

• 3

  Finely chop the mushroom stems and set them aside.

• 4

  Heat the extra virgin olive oil in a small skillet over medium heat, then sauté the minced garlic and chopped mushroom stems for about 2 minutes.

• 5

  Add the fresh spinach to the skillet and cook until just wilted, then remove from heat and allow to cool for a few minutes.

• 6

  In a medium mixing bowl, combine the ground turkey, egg whites, grated parmesan, fresh parsley, dried oregano, sea salt, black pepper, and the cooled spinach mixture.

• 7

  Divide the turkey mixture evenly between the two mushroom caps, pressing it down gently to ensure they are well-packed.

• 8

  Place the stuffed mushrooms on the prepared baking sheet and roast for 20 to 25 minutes until the turkey is cooked through and the tops are lightly golden.

• 9

  Remove from the oven and finish by drizzling the balsamic glaze over the top of each mushroom before serving.