NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushrooms

8 oz Ground turkey (93% lean)

1 cup Baby spinach

0.25 tbsp Extra virgin olive oil

0.5 oz Feta cheese

0.5 tbsp Balsamic glaze

1 clove Garlic

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

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, then carefully remove the stems and scrape out the dark gills using a spoon.

• 3

  Heat the extra virgin olive oil in a large skillet over medium heat and sauté the minced garlic until fragrant, about 1 minute.

• 4

  Add the ground turkey to the skillet, breaking it up with a spatula, and season with dried oregano, sea salt, and black pepper.

• 5

  Cook the turkey until it is fully browned and no longer pink, then stir in the baby spinach until it is just wilted.

• 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

  Sprinkle the crumbled feta cheese evenly over the top of the stuffed mushrooms.

• 8

  Roast in the oven for 15 to 18 minutes until the mushrooms are tender and the cheese is slightly golden.

• 9

  Remove from the oven and drizzle each mushroom with the balsamic glaze before serving.