NUTRITION

SERVINGS

INGREDIENTS

2 large portobello mushrooms

6 oz ground turkey

1 large egg

1 tbsp parmesan cheese

0.25 cup yellow onion

1 clove garlic

1 cup spinach

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

1 tbsp balsamic glaze

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 with a damp paper towel, remove the stems, and gently scrape out the dark gills using a spoon.

• 3

  Heat the olive oil in a large skillet over medium heat and sauté the diced yellow onion and minced garlic until fragrant and translucent.

• 4

  Add the ground turkey to the skillet, breaking it into small crumbles with a spatula, and cook until no longer pink.

• 5

  Stir in the chopped spinach and dried oregano, cooking just until the greens have wilted, then remove from heat.

• 6

  Allow the turkey mixture to cool slightly before stirring in the beaten egg and parmesan cheese to bind the filling together.

• 7

  Season the mixture with sea salt and black pepper, ensuring the flavors are well-balanced.

• 8

  Place the mushroom caps on the prepared baking sheet and divide the turkey stuffing evenly between them, pressing down slightly.

• 9

  Bake for 20 minutes until the mushrooms are tender and the protein-rich filling is golden and set.

• 10

  Transfer the mushrooms to a plate and finish with a decorative drizzle of balsamic glaze before serving warm.