NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushrooms

8 oz Ground turkey

1 cup Fresh spinach

0.5 tbsp Olive oil

1 tbsp Balsamic glaze

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Dried oregano

1 clove Garlic

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Clean the portobello mushrooms with a damp cloth, remove the stems, and mince the stems to use in the filling.

• 3

  Heat the olive oil in a large skillet over medium heat and sauté the minced garlic and mushroom stems for 2 minutes until fragrant.

• 4

  Add the ground turkey, dried oregano, sea salt, and black pepper to the skillet, cooking until the meat is thoroughly browned and crumbled.

• 5

  Stir in the chopped fresh spinach and cook just until wilted, then remove the skillet from the heat.

• 6

  Place the mushroom caps on the prepared baking sheet, gill-side up, and scoop the turkey mixture into each cap.

• 7

  Bake for 15 to 18 minutes until the mushrooms are tender and the filling is slightly golden.

• 8

  Garnish with fresh parsley and drizzle the balsamic glaze over the top before serving hot.