NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushroom caps

8 oz Ground turkey (93% lean)

1 tsp Extra virgin olive oil

1 cup Fresh baby spinach

1 clove Garlic

1 tbsp Fresh parsley

1 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Balsamic glaze

PREPARATION

• 1

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

• 2

  Clean the portobello mushrooms with a damp paper towel and carefully remove the stems and gills using a spoon to create a hollow cavity.

• 3

  Heat the olive oil in a small skillet over medium heat and sauté the minced garlic and baby spinach until the greens are fully wilted.

• 4

  In a medium mixing bowl, combine the ground turkey, sautéed spinach and garlic, dried oregano, sea salt, black pepper, and chopped fresh parsley.

• 5

  Divide the turkey mixture into two equal portions and stuff them firmly into the prepared mushroom caps.

• 6

  Place the stuffed mushrooms on the baking sheet and roast for 20 to 25 minutes until the turkey is cooked through and the mushrooms are tender.

• 7

  Remove from the oven and drizzle each mushroom with the balsamic glaze just before serving.