NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushrooms

8 oz Ground turkey

1 cup Fresh spinach

1 clove Garlic

0.5 tbsp Extra virgin olive oil

1 tbsp Grated parmesan cheese

1 tbsp Balsamic glaze

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh thyme

PREPARATION

• 1

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

• 2

  Clean the portobello mushrooms with a damp cloth, remove the stems, and gently scrape out the dark gills with a spoon.

• 3

  Finely mince the garlic and chop the fresh spinach and mushroom stems.

• 4

  Heat the olive oil in a skillet over medium heat, then add the ground turkey, minced garlic, and chopped mushroom stems.

• 5

  Cook the turkey until browned and fully cooked through, breaking it into small crumbles with a spatula.

• 6

  Stir in the fresh spinach, sea salt, black pepper, and fresh thyme, sautéing until the spinach is wilted.

• 7

  Place the mushroom caps on the prepared baking sheet, cavity side up, and fill each generously with the turkey and spinach mixture.

• 8

  Top each stuffed mushroom with grated parmesan cheese and bake for 15 to 20 minutes until the mushrooms are tender.

• 9

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