NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushrooms

8 oz Ground turkey

1 tsp Olive oil

1 cup Fresh spinach

1 clove Garlic

1 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 oz Feta cheese

1 tbsp Balsamic glaze

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.

• 2

  Clean the portobello mushrooms by wiping the caps with a damp paper towel, then remove the stems and gently scrape out the dark gills using a spoon.

• 3

  Heat the olive oil in a medium skillet over medium-high heat and add the ground turkey, breaking it into small crumbles as it browns.

• 4

  Add the minced garlic, dried oregano, sea salt, and black pepper to the skillet, sautéing for about 1 minute until the garlic is fragrant.

• 5

  Stir in the fresh spinach and cook just until it begins to wilt, then remove the skillet from the heat.

• 6

  Place the mushroom caps on the prepared baking sheet with the hollow side facing up.

• 7

  Divide the turkey and spinach mixture evenly between the two mushroom caps, pressing down slightly to pack the filling.

• 8

  Sprinkle the crumbled feta cheese over the top of the turkey filling.

• 9

  Roast in the oven for 15 to 18 minutes until the mushrooms are tender and the feta is slightly softened.

• 10

  Remove from the oven and finish by drizzling the balsamic glaze over the mushrooms before serving.