NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushrooms

8 oz Ground turkey (93% lean)

0.5 tbsp Extra virgin olive oil

1 cup Fresh spinach

1 tbsp Fresh parsley

1 tsp Dried oregano

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Balsamic glaze

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 with a damp paper towel to remove any dirt, then pop out the stems and use a spoon to carefully scrape out the dark gills.

• 3

  Heat the olive oil in a large skillet over medium-high heat, add the ground turkey, and cook until browned, breaking it up into small crumbles.

• 4

  Stir in the minced garlic, dried oregano, sea salt, and black pepper, cooking for 1 minute until the aromatics are fragrant.

• 5

  Add the chopped spinach and fresh parsley to the skillet, tossing until the spinach is just wilted and the mixture is well combined.

• 6

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

• 7

  Roast in the oven for 15 to 18 minutes until the mushrooms are tender and the stuffing is golden.

• 8

  Remove from the oven and finish with a drizzle of balsamic glaze for a sweet and tangy pop of flavor.