NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushrooms

8 oz Ground turkey (93% lean)

1 tsp Olive oil

2 cloves Garlic

0.25 cup Yellow onion

1 cup Fresh spinach

1 tsp Dried oregano

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Balsamic glaze

PREPARATION

• 1

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

• 2

  Clean the portobello mushrooms with a damp cloth, remove the stems, and use a spoon to gently scrape out the dark gills.

• 3

  In a large skillet over medium heat, add the olive oil, finely diced yellow onion, and minced garlic, sautéing for 3 minutes until translucent.

• 4

  Add the ground turkey to the skillet, breaking it apart with a spatula, and cook until fully browned and no pink remains.

• 5

  Stir in the chopped fresh spinach, dried oregano, sea salt, and black pepper, cooking just until the spinach has wilted.

• 6

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

• 7

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

• 8

  Bake in the center of the oven for 15 to 18 minutes until the mushrooms are tender and juicy.

• 9

  Remove from the oven and drizzle each stuffed mushroom with the balsamic glaze before serving immediately.