NUTRITION

SERVINGS

INGREDIENTS

8 oz ground turkey

2 large portobello mushroom caps

0.5 tbsp extra virgin olive oil

1 cup fresh spinach

0.25 cup red onion

1 clove garlic

0.5 oz feta cheese

2 tbsp balsamic vinegar

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Clean the portobello mushroom caps with a damp paper towel and carefully remove the stems.

• 3

  Place the mushroom caps on the prepared baking sheet, gill-side up.

• 4

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

• 5

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

• 6

  Cook the turkey, breaking it up with a spatula, until it is fully browned and cooked through.

• 7

  Stir in the fresh spinach and cook for 1-2 minutes until it is just wilted, then remove the skillet from the heat.

• 8

  Spoon the turkey and spinach mixture evenly into the hollowed-out mushroom caps.

• 9

  Top each stuffed mushroom with the crumbled feta cheese.

• 10

  Bake in the oven for 15-20 minutes until the mushrooms are tender and the cheese is slightly golden.

• 11

  While the mushrooms are roasting, place the balsamic vinegar in a small saucepan over low heat and simmer until it reduces by half into a thick glaze.

• 12

  Drizzle the warm balsamic glaze over the stuffed mushrooms before serving.