NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushrooms

6 oz Ground turkey

1 oz Goat cheese

1 cup Fresh spinach

1 clove Garlic

0.25 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh thyme

1 tbsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.

• 2

  Gently wipe the portobello mushrooms clean with a damp cloth and remove the stems, then brush the outer caps with a tiny bit of olive oil.

• 3

  In a large skillet over medium heat, add the remaining olive oil and sauté the ground turkey with minced garlic and fresh thyme until the meat is browned and cooked through.

• 4

  Add the chopped spinach to the skillet and stir for 1-2 minutes until it is completely wilted and vibrant green.

• 5

  Remove the skillet from the heat, season the mixture with sea salt and black pepper, and fold in 1 ounce of the goat cheese until creamy.

• 6

  Place the mushroom caps gill-side up on the prepared baking sheet and divide the turkey stuffing evenly among them.

• 7

  Top each stuffed mushroom with the remaining ounce of crumbled goat cheese and bake for 15 to 20 minutes until the mushrooms are tender.

• 8

  Garnish with fresh chopped parsley and serve immediately while the cheese is warm and melted.