NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushrooms

8 oz ground turkey

1 cup baby spinach

0.25 cup yellow onion

1 clove garlic

1 tbsp fresh parsley

1 tsp olive oil

1 tbsp balsamic glaze

1 tbsp grated Parmesan cheese

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 them with a damp cloth, then remove the stems and gently scrape out the dark gills with a spoon.

• 3

  In a non-stick skillet over medium heat, add the olive oil and sauté the finely diced onion until translucent, about 3-4 minutes.

• 4

  Add the minced garlic and ground turkey to the skillet, breaking the meat apart with a spatula, and cook until browned and no longer pink.

• 5

  Stir in the chopped baby spinach, sea salt, and black pepper, cooking just until the spinach has wilted.

• 6

  Remove the skillet from heat and stir in the fresh parsley and grated Parmesan cheese.

• 7

  Place the mushroom caps on the prepared baking sheet, gill-side up, and divide the turkey mixture evenly between the two caps.

• 8

  Bake in the oven for 15-20 minutes until the mushrooms are tender and the filling is golden.

• 9

  Drizzle the balsamic glaze over the stuffed mushrooms before serving warm.