NUTRITION

SERVINGS

INGREDIENTS

8 oz Ground turkey (93% lean)

2 large Portobello mushroom caps

0.5 tbsp Extra virgin olive oil

2 cups Baby spinach

1 clove Garlic

0.25 cup Red onion

1 tbsp Balsamic glaze

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh thyme

PREPARATION

• 1

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

• 2

  Gently remove the stems from the portobello mushrooms and use a spoon to scrape out the dark gills, then brush the outsides with a small amount of the olive oil.

• 3

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

• 4

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

• 5

  Stir in the minced garlic, fresh thyme, sea salt, and black pepper, cooking for another minute until fragrant.

• 6

  Toss in the baby spinach and stir until just wilted, then remove the skillet from the heat.

• 7

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

• 8

  Roast in the oven for 15-18 minutes until the mushrooms are tender and the filling is golden.

• 9

  Remove from the oven and drizzle each stuffed mushroom with the balsamic glaze before serving.