YOUR SOLIN GENERATED RECIPE
Herb-Stuffed Portobello Mushrooms with Balsamic Glaze
Oven-roasted portobello caps overflowing with a savory herb-flecked turkey and spinach filling, finished with a luscious balsamic drizzle for a tangy pop.
INGREDIENTS
2 large Portobello mushroom caps
8 oz Ground turkey (93% lean)
0 tbsp Extra virgin olive oil
2 cups Fresh baby spinach
0.5 oz Feta cheese
1 clove Garlic
1 tsp Dried oregano
0.5 tsp Sea salt
0.25 tsp Black pepper
0.5 tbsp Balsamic glaze
PREPARATION
Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper for easy cleanup.
Gently wipe the mushroom caps with a damp paper towel to clean them, remove the stems, and brush the outsides of the caps with the olive oil.
In a large non-stick skillet over medium heat, add the ground turkey and cook, breaking it up with a spatula until browned and cooked through.
Add the minced garlic, dried oregano, sea salt, and black pepper to the skillet, stirring for 1 minute until the garlic is fragrant.
Toss in the fresh baby spinach and cook until just wilted, then remove the pan from the heat and stir in the crumbled feta cheese.
Place the mushroom caps gill-side up on the baking sheet and mound the turkey and spinach mixture generously into each cap.
Bake for 15-18 minutes until the mushrooms are tender and juicy, then remove from the oven.
Drizzle the balsamic glaze over the stuffed mushrooms before serving immediately.