Name: Herb and Goat Cheese Stuffed Portobello
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Ground turkey (93% lean); 2 large Portobello mushroom caps; 1 oz Goat cheese; 1 tsp Extra virgin olive oil; 1 cup Fresh baby spinach; 1 clove Garlic; 0.5 tsp Dried oregano; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Fresh parsley

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Herb and Goat Cheese Stuffed Portobello

Oven-roasted portobello caps filled with savory ground turkey and fresh herbs, topped with a creamy goat cheese crumble that melts into every bite.

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NUTRITION

Protein

57.8g

Fat

32.6g

Carbs

11.9g

SERVINGS

1 serving

INGREDIENTS

8 oz Ground turkey (93% lean)

2 large Portobello mushroom caps

1 oz Goat cheese

1 tsp Extra virgin olive oil

1 cup Fresh baby spinach

1 clove Garlic

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Prepare the portobello mushrooms by removing the stems and using a spoon to gently scrape out the dark gills.
3
Heat the olive oil in a skillet over medium heat, then add the minced garlic and ground turkey.
4
Cook the turkey until browned and fully cooked through, breaking it up with a spatula as it cooks.
5
Add the baby spinach and dried oregano to the skillet, sautéing until the spinach is wilted and any excess moisture has evaporated.
6
Season the turkey and spinach mixture with sea salt and black pepper.
7
Place the mushroom caps on the prepared baking sheet and divide the turkey filling evenly between them.
8
Crumble the goat cheese over the top of each stuffed mushroom.
9
Bake for 15 to 18 minutes until the mushrooms are tender and the cheese is soft and warm.
10
Garnish with fresh chopped parsley and serve immediately.