NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushrooms

6 oz Ground turkey

2 oz Goat cheese

1 cup Baby spinach

1 tsp Olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

PREPARATION

• 1

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

• 2

  Clean the portobello mushrooms by removing the stems and gently scraping out the dark gills with a spoon to create a clean cavity.

• 3

  Heat the olive oil in a skillet over medium heat, then add the ground turkey, breaking it up with a spatula until it is completely browned.

• 4

  Stir in the minced garlic, sea salt, black pepper, and dried oregano, cooking for another 60 seconds until the spices are fragrant.

• 5

  Add the baby spinach to the turkey mixture and sauté for 1-2 minutes until the leaves are just wilted, then remove the skillet from the heat.

• 6

  Place the prepared mushroom caps on the baking sheet, gill-side up, and fill each cap generously with the turkey and spinach mixture.

• 7

  Crumble the goat cheese over the top of each stuffed mushroom, pressing it slightly into the turkey filling.

• 8

  Bake for 15-20 minutes until the mushroom caps are tender and the goat cheese is soft and slightly golden on the edges.