NUTRITION

SERVINGS

INGREDIENTS

2 large portobello mushrooms

8 oz 93% lean ground turkey

0.5 tbsp extra virgin olive oil

2 cloves garlic

1 cup fresh spinach

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp tomato puree

1 tbsp grated parmesan cheese

1 tbsp balsamic glaze

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Gently remove the stems from the portobello mushrooms and scrape out the dark gills with a spoon; place the caps on the baking sheet.

• 3

  In a skillet over medium heat, add the olive oil and ground turkey, breaking it apart with a spatula as it browns.

• 4

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

• 5

  Stir in the tomato puree and the fresh spinach, cooking just until the spinach is wilted and the turkey is fully cooked through.

• 6

  Spoon the turkey and spinach mixture evenly into the prepared mushroom caps.

• 7

  Bake in the oven for 15 to 20 minutes until the mushrooms are tender and juicy.

• 8

  Remove from the oven, sprinkle with grated parmesan, and drizzle with the balsamic glaze.

• 9

  Garnish with fresh chopped parsley and serve immediately.