NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushrooms

8 oz Ground turkey

0.5 tbsp Olive oil

2 cloves Garlic

0.25 cup Red onion

1 cup Baby spinach

1 tbsp Fresh parsley

1 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Balsamic vinegar

1 tbsp Parmesan cheese

PREPARATION

• 1

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

• 2

  Clean the mushroom caps with a damp cloth and remove the stems.

• 3

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

• 4

  Add the ground turkey to the skillet, breaking it up with a spatula until browned and cooked through.

• 5

  Stir in the baby spinach, parsley, oregano, sea salt, and black pepper until the spinach is wilted.

• 6

  Place the mushroom caps on the baking sheet and fill them generously with the turkey and spinach mixture.

• 7

  Sprinkle the grated parmesan cheese over the top of each stuffed mushroom.

• 8

  Bake for 15-20 minutes until the mushrooms are tender and the cheese is golden.

• 9

  While baking, simmer the balsamic vinegar in a small saucepan over low heat until it thickens into a syrup.

• 10

  Drizzle the balsamic glaze over the mushrooms before serving.