NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushroom caps

7 oz Ground turkey (93% lean)

1 cup Fresh spinach

0.25 cup Yellow onion

1 clove Garlic

0.5 oz Feta cheese

1 tsp Extra virgin olive oil

1 tbsp Balsamic glaze

0.25 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

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 scrape out the gills with a spoon.

• 3

  In a large skillet over medium heat, add the olive oil, diced onion, and minced garlic, sautéing until fragrant.

• 4

  Add the ground turkey to the skillet, breaking it apart with a spatula, and cook until fully browned and no longer pink.

• 5

  Stir in the chopped spinach, dried oregano, sea salt, and black pepper, cooking until the spinach is just wilted.

• 6

  Place the mushroom caps on the baking sheet, gill-side up, and divide the turkey mixture evenly between them.

• 7

  Sprinkle the crumbled feta cheese over the top of each stuffed mushroom.

• 8

  Bake for 15 to 18 minutes until the mushrooms are tender and the cheese is slightly softened.

• 9

  Drizzle the balsamic glaze over the mushrooms before serving.