NUTRITION

SERVINGS

INGREDIENTS

8 oz ground turkey

2 large portabella mushrooms

1 tsp extra virgin olive oil

1 cup baby spinach

2 cloves garlic

0.25 cup yellow onion

1 tsp dried oregano

0.5 tsp sea salt

0.25 tsp black pepper

1 tbsp balsamic glaze

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Gently wipe the portabella mushrooms with a damp cloth to clean them, then remove the stems and scrape out the dark gills using a spoon.

• 3

  In a large skillet over medium-high heat, add the olive oil and sauté the diced onion and minced garlic until fragrant and translucent.

• 4

  Add the ground turkey to the skillet, breaking it up with a spatula, and cook until fully browned and no longer pink.

• 5

  Stir in the chopped baby spinach, dried oregano, sea salt, and black pepper, cooking just until the spinach has wilted.

• 6

  Place the mushroom caps on the prepared baking sheet, gill-side up, and fill each generously with the turkey and spinach mixture.

• 7

  Roast in the oven for 15 to 18 minutes until the mushrooms are tender and juicy.

• 8

  Remove from the oven, drizzle each stuffed mushroom with balsamic glaze, and garnish with fresh parsley before serving.