NUTRITION

SERVINGS

INGREDIENTS

8 oz Ground turkey (93% lean)

2 large Portobello mushroom caps

1 tsp Extra virgin olive oil

2 cloves Garlic

0.25 cup Yellow onion

1 tbsp Fresh parsley

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Grated parmesan cheese

PREPARATION

• 1

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

• 2

  Gently wipe the portobello mushrooms clean with a damp cloth and remove the stems; finely chop the stems to be used in the filling.

• 3

  Heat the olive oil in a small skillet over medium heat and sauté the diced onion, minced garlic, and chopped mushroom stems until they are softened and fragrant.

• 4

  In a medium mixing bowl, combine the sautéed vegetable mixture with the raw ground turkey, chopped parsley, dried thyme, sea salt, and black pepper.

• 5

  Use your hands to mix the filling until just combined, then divide the mixture evenly and pack it firmly into the hollowed mushroom caps.

• 6

  Place the stuffed mushrooms onto the prepared baking sheet and sprinkle the tops evenly with the grated parmesan cheese.

• 7

  Bake for 22-25 minutes until the turkey is fully cooked through and the cheese topping has turned a light golden brown.