NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushrooms

6 oz Ground turkey (93% lean)

2 large Egg whites

0.5 oz Feta cheese

1 cup Fresh spinach

1 clove Garlic

1 tsp Olive oil

1 tbsp Balsamic glaze

1 tsp Fresh thyme

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Clean the portobello mushrooms by wiping the caps with a damp paper towel. Remove the stems and use a spoon to gently scrape out the dark gills, then lightly brush the outside of the caps with a tiny bit of olive oil.

• 3

  Finely mince the garlic and roughly chop the fresh spinach.

• 4

  Heat the olive oil in a small skillet over medium heat. Add the garlic and spinach, sautéing for 2 minutes until the spinach is wilted. Remove from heat and let cool slightly.

• 5

  In a medium mixing bowl, combine the ground turkey, egg whites, crumbled feta cheese, sautéed spinach and garlic, fresh thyme, chopped parsley, sea salt, and black pepper.

• 6

  Mix the turkey mixture thoroughly with a fork or clean hands until all ingredients are evenly distributed.

• 7

  Place the mushroom caps on the prepared baking sheet, gill-side up. Divide the turkey mixture evenly between the two caps, pressing it down firmly into the center.

• 8

  Bake for 20-25 minutes, or until the turkey is fully cooked through and the mushrooms are tender.

• 9

  Remove from the oven and let rest for 3 minutes to allow the juices to settle.

• 10

  Drizzle each stuffed mushroom with the balsamic glaze just before serving for a clean, gourmet finish.