NUTRITION

SERVINGS

INGREDIENTS

8 oz ground turkey

2 large portobello mushroom caps

1 tsp extra virgin olive oil

0.25 cup yellow onion

2 cloves garlic

1 cup fresh baby spinach

1 tsp dried oregano

0.5 tsp sea salt

0.25 tsp black pepper

1 tbsp balsamic glaze

PREPARATION

• 1

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

• 2

  Gently wipe the mushroom caps with a damp paper towel to remove any debris and carefully scoop out the dark gills using a spoon.

• 3

  Heat the olive oil in a large skillet over medium heat, then add the diced onion and minced garlic, sautéing until translucent and fragrant.

• 4

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

• 5

  Toss in the fresh baby spinach and stir for 1-2 minutes until the leaves are just wilted, then remove the skillet from the heat.

• 6

  Place the mushroom caps on the prepared baking sheet with the hollow side facing up and divide the turkey mixture evenly between them.

• 7

  Roast in the oven for 15 to 20 minutes until the mushrooms are tender and the filling is slightly golden on top.

• 8

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