NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushrooms

8 oz Ground turkey

0.5 tbsp Extra virgin olive oil

0.25 cup Yellow onion

1 clove Garlic

1 cup Fresh baby spinach

1 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Grated Parmesan cheese

2 tbsp Balsamic vinegar

PREPARATION

• 1

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

• 2

  Clean the portobello mushrooms by removing the stems and gently scraping out the dark gills with a spoon.

• 3

  In a medium skillet over medium heat, sauté the diced onion and minced garlic in olive oil until softened and fragrant.

• 4

  Add the ground turkey to the skillet, cooking until browned and breaking it into small crumbles with a spatula.

• 5

  Stir in the chopped spinach, dried oregano, sea salt, and black pepper, cooking just until the spinach has wilted.

• 6

  Place the mushroom caps on the prepared baking sheet and fill each cavity generously with the turkey and spinach mixture.

• 7

  Sprinkle the tops with grated Parmesan cheese and bake for 15 to 20 minutes until the mushrooms are tender.

• 8

  While the mushrooms bake, simmer the balsamic vinegar in a small saucepan over low heat until it thickens into a syrupy glaze.

• 9

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