NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushrooms

8 oz Ground turkey

1 oz Goat cheese

1 cup Baby spinach

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Dried oregano

1 tbsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F and line a rimmed 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

  Brush the outside of the mushroom caps with the extra virgin olive oil and place them gill-side up on the prepared baking sheet.

• 4

  In a medium skillet over medium-high heat, brown the ground turkey while breaking it into small crumbles with a spatula.

• 5

  Season the turkey with sea salt, black pepper, garlic powder, and dried oregano, cooking until no longer pink.

• 6

  Add the baby spinach to the skillet and stir for 1 minute until just wilted, then remove the pan from the heat.

• 7

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

• 8

  Crumble the goat cheese over the top of each stuffed mushroom.

• 9

  Bake for 15 to 18 minutes until the mushrooms are tender and the goat cheese is softened and slightly golden.

• 10

  Garnish with freshly chopped parsley and serve immediately.