NUTRITION

SERVINGS

INGREDIENTS

2 large caps Portobello mushroom caps

8 oz Ground turkey (93% lean)

1 oz Goat cheese

1 cup Fresh spinach

1 tsp Olive oil

1 clove Garlic

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

PREPARATION

• 1

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

• 2

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

• 3

  Mince the garlic clove and finely chop the fresh parsley.

• 4

  Heat the olive oil in a large skillet over medium heat, then add the ground turkey and garlic.

• 5

  Cook the turkey until browned and cooked through, breaking it into small crumbles as it sears.

• 6

  Add the fresh spinach to the skillet and sauté until just wilted, then stir in the sea salt, black pepper, and dried oregano.

• 7

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

• 8

  Crumble the goat cheese over the top of the stuffed mushrooms.

• 9

  Bake for 15 to 20 minutes until the mushrooms are tender and the cheese is slightly softened.

• 10

  Garnish with the fresh parsley before serving.