NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushroom caps

7 oz Ground turkey 93% lean

0.25 cup Egg whites

1 tbsp Grated parmesan cheese

1 cup Fresh spinach

1 clove Garlic

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Balsamic glaze

1 tsp Fresh thyme

1 tsp Fresh rosemary

PREPARATION

• 1

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

• 2

  Clean the portobello caps with a damp cloth, remove the stems, and finely dice the stems to use for the stuffing.

• 3

  Heat the olive oil in a skillet over medium heat and sauté the minced garlic, diced mushroom stems, and chopped spinach until the spinach is wilted.

• 4

  In a medium mixing bowl, combine the ground turkey, sautéed vegetable mixture, egg whites, parmesan cheese, sea salt, black pepper, thyme, and rosemary.

• 5

  Place the mushroom caps on the prepared baking sheet and fill each cap with the turkey mixture, mounding it slightly in the center.

• 6

  Bake for 22-25 minutes until the turkey is cooked through to an internal temperature of 165°F and the mushrooms are tender.

• 7

  Remove from the oven and drizzle the balsamic glaze over the mushrooms before serving hot.