NUTRITION

SERVINGS

INGREDIENTS

8 oz Ground turkey (93% lean)

2 large Portobello mushroom caps

1 tsp Olive oil

2 cloves Garlic

0.25 cup Tomato puree

1 tbsp Parmesan cheese

1 tbsp Fresh basil

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Balsamic glaze

PREPARATION

• 1

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

• 2

  Clean the portobello caps with a damp paper towel and gently remove the stems; finely chop the stems to use in the filling.

• 3

  Heat the olive oil in a large skillet over medium heat, then sauté the chopped mushroom stems and minced garlic until fragrant.

• 4

  Add the ground turkey to the skillet, seasoning with sea salt, black pepper, and dried oregano, and cook until fully browned.

• 5

  Stir in the tomato puree and fresh chopped basil, simmering for 2-3 minutes until the mixture is thick and well-combined.

• 6

  Place the mushroom caps on the prepared baking sheet, gill-side up, and divide the turkey mixture evenly between the two caps.

• 7

  Sprinkle the tops with parmesan cheese and bake for 15-18 minutes until the mushrooms are tender and the cheese is golden.

• 8

  Remove from the oven and finish with a light drizzle of balsamic glaze before serving.