NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushroom caps

8 oz Ground turkey

0.5 tbsp Olive oil

0.25 cup Yellow onion

1 clove Garlic

1 cup Fresh baby spinach

1 tsp Dried oregano

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Grated parmesan cheese

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Clean mushroom caps with a damp cloth and remove the stems; finely chop the stems to use in the filling.

• 3

  Heat olive oil in a skillet over medium heat, then sauté the diced onion, minced garlic, and chopped mushroom stems until softened.

• 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 chopped spinach, oregano, sea salt, and black pepper, cooking just until the spinach is wilted.

• 6

  Place the mushroom caps on the baking sheet, gill-side up, and mound the turkey mixture generously into each cap.

• 7

  Sprinkle with parmesan cheese and bake for 15-20 minutes until the mushrooms are tender and the tops are golden.

• 8

  Garnish with fresh parsley before serving.