NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushrooms

8 oz Ground turkey

1 cup Fresh spinach

1 tsp Olive oil

2 cloves Garlic

0.25 cup Yellow onion

1 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Balsamic glaze

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Wipe the Portobello mushrooms clean with a damp cloth and carefully remove the stems; finely chop the stems to use in the filling.

• 3

  Heat the olive oil in a large skillet over medium heat, then add the diced onion and minced garlic, sautéing until fragrant and translucent.

• 4

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

• 5

  Stir in the chopped mushroom stems, spinach, dried oregano, sea salt, and black pepper, cooking until the spinach is fully wilted.

• 6

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

• 7

  Bake for 15 to 20 minutes until the mushrooms are tender and the filling is slightly golden on top.

• 8

  Remove from the oven, drizzle each mushroom with the balsamic glaze, and garnish with fresh parsley before serving.