NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushroom caps

8 oz Ground turkey (93% lean)

1 cup Fresh spinach

0.5 oz Feta cheese

0.5 tsp Extra virgin olive oil

0.5 tbsp Balsamic glaze

1 clove Garlic

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Gently wipe the mushroom caps clean with a damp cloth, remove the stems, and use a spoon to carefully scrape out the dark gills.

• 3

  In a large skillet over medium heat, add the olive oil and ground turkey, breaking it apart with a spatula until browned and cooked through.

• 4

  Add the minced garlic, chopped spinach, and dried oregano to the skillet, sautéing for 2 minutes until the spinach is fully wilted.

• 5

  Season the turkey mixture with sea salt and black pepper, then stir in half of the crumbled feta cheese.

• 6

  Place the mushroom caps on the prepared baking sheet, gill-side up, and divide the turkey filling evenly between them.

• 7

  Sprinkle the remaining feta cheese over the top of the stuffed mushrooms.

• 8

  Roast in the oven for 15 to 18 minutes until the mushrooms are tender and the cheese is lightly golden.

• 9

  Remove from the oven and finish with a drizzle of balsamic glaze before serving.