NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushrooms

6 oz Ground turkey

1.5 oz Goat cheese

1 cup Baby spinach

1 tsp Extra virgin olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

PREPARATION

• 1

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

• 2

  Gently wipe the portobello mushrooms clean with a damp paper towel and remove the stems and brown gills using a spoon to create a hollow bowl.

• 3

  Heat the olive oil in a skillet over medium heat, then add the minced garlic and ground turkey, breaking it up with a spatula as it cooks.

• 4

  Once the turkey is browned and cooked through, add the baby spinach to the skillet and sauté until it is completely wilted and bright green.

• 5

  Season the turkey and spinach mixture with sea salt, black pepper, and dried oregano, stirring well to incorporate the flavors.

• 6

  Place the mushroom caps on the prepared baking sheet and divide the turkey mixture evenly among them, pressing down slightly to pack the filling.

• 7

  Top each stuffed mushroom with the crumbled goat cheese and bake for 15 to 20 minutes until the mushrooms are tender and the cheese is soft.

• 8

  Remove from the oven and let rest for two minutes before serving to allow the juices to settle.