NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushrooms

6 oz Ground turkey

1.5 oz Goat cheese

0.5 tbsp Extra virgin olive oil

1 clove Garlic

0.25 cup Yellow onion

1 cup Baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small 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 place the caps on the baking sheet, stem-side up.

• 3

  Finely dice the onion and mince the garlic clove.

• 4

  Heat the olive oil in a non-stick skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.

• 5

  Add the ground turkey to the skillet, breaking it up with a wooden spoon. Cook until browned and no longer pink.

• 6

  Stir in the minced garlic, sea salt, black pepper, and dried oregano, cooking for 1 minute until fragrant.

• 7

  Add the baby spinach to the skillet and stir until just wilted, then remove the pan from the heat.

• 8

  Divide the turkey and spinach mixture evenly between the two mushroom caps, pressing down slightly to pack the filling.

• 9

  Crumble the goat cheese over the top of each stuffed mushroom.

• 10

  Bake in the oven for 15-18 minutes until the mushroom caps are tender and the goat cheese is slightly softened and warm.

• 11

  Let rest for 2 minutes before serving.