NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushrooms

6 oz Ground turkey

1.5 oz Goat cheese

1 cup Fresh baby spinach

0.5 tbsp Extra virgin olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Red pepper flakes

1 tsp Balsamic glaze

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 gently scoop out the gills with a spoon.

• 3

  Brush the outside and edges of the mushroom caps with the extra virgin olive oil and sprinkle with a pinch of sea salt and black pepper.

• 4

  Place the mushrooms gill-side down on the baking sheet and roast for 10 minutes to release excess moisture.

• 5

  While the mushrooms roast, heat a non-stick skillet over medium-high heat and add the ground turkey.

• 6

  Season the turkey with the remaining sea salt, black pepper, and red pepper flakes, then add the minced garlic.

• 7

  Cook the turkey until browned and fully cooked through, then stir in the fresh baby spinach until it is just wilted.

• 8

  Remove the mushrooms from the oven, flip them over, and fill each cap generously with the turkey and spinach mixture.

• 9

  Crumble the goat cheese over the top of the filling and return the mushrooms to the oven for 5 to 8 minutes until the cheese is soft.

• 10

  Drizzle each stuffed mushroom with balsamic glaze and serve immediately while hot.