NUTRITION

SERVINGS

INGREDIENTS

2 large caps portobello mushroom caps

8 oz ground turkey

1 tsp extra virgin olive oil

1 cup fresh baby spinach

1 clove garlic

1 tbsp grated parmesan cheese

1 tbsp balsamic glaze

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme

1 tsp fresh rosemary

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 and remove the stems; finely chop the stems to use for the filling.

• 3

  In a large skillet over medium heat, add the olive oil and sauté the chopped mushroom stems and minced garlic until fragrant.

• 4

  Add the ground turkey to the skillet, seasoning with sea salt, black pepper, thyme, and rosemary, and cook until fully browned.

• 5

  Stir in the baby spinach 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

  Sprinkle the tops with grated parmesan cheese and roast for 15-20 minutes until the mushrooms are tender.

• 8

  Remove from the oven and finish with a drizzle of balsamic glaze before serving.