NUTRITION

SERVINGS

INGREDIENTS

6 oz Ground turkey (93% lean)

2 large Portobello mushroom caps

0.5 tsp Extra virgin olive oil

0.25 cup Yellow onion

2 cloves Garlic

1 cup Fresh spinach

1 oz Crumbled feta cheese

1 tbsp Balsamic glaze

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Dried oregano

PREPARATION

• 1

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

• 2

  Clean the portobello mushroom caps by wiping them with a damp paper towel and carefully removing the stems and gills with a spoon.

• 3

  Heat the olive oil in a large skillet over medium heat and sauté the diced onion and minced garlic until they are soft and fragrant.

• 4

  Add the ground turkey to the skillet, seasoning it with the sea salt, black pepper, and dried oregano.

• 5

  Cook the turkey until it is completely browned and crumbled, then stir in the fresh spinach until it is just wilted.

• 6

  Remove the skillet from the heat and fold in half of the crumbled feta cheese to bind the filling.

• 7

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

• 8

  Bake the stuffed mushrooms for 15 to 20 minutes until the caps are tender and the filling is heated through.

• 9

  Drizzle the balsamic glaze over the mushrooms and sprinkle with the remaining feta cheese before serving.