NUTRITION

SERVINGS

INGREDIENTS

2 large portobello mushrooms

8 oz ground turkey

1 tsp olive oil

1 cup fresh spinach

1 clove garlic

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp balsamic glaze

1 tbsp parmesan cheese

PREPARATION

• 1

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

• 2

  Clean the portobello mushrooms by removing the stems and gently scraping out the gills with a spoon.

• 3

  In a large skillet over medium heat, add the olive oil and ground turkey, breaking it apart as it cooks.

• 4

  Add the minced garlic, dried oregano, sea salt, and black pepper to the skillet, sautéing until the turkey is browned.

• 5

  Stir in the fresh chopped spinach until it is completely wilted, then remove the skillet from the heat.

• 6

  Place the mushroom caps on the baking sheet and fill each generously with the turkey and spinach mixture.

• 7

  Bake for 15-20 minutes until the mushrooms are tender and the filling is hot.

• 8

  Remove from the oven, drizzle with balsamic glaze, and sprinkle with parmesan cheese before serving.