NUTRITION

SERVINGS

INGREDIENTS

8 oz ground turkey (93% lean)

2 large portobello mushrooms

1 cup fresh spinach

1 tsp olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme

0.5 oz feta cheese

1 tbsp balsamic glaze

PREPARATION

• 1

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

• 2

  Prepare the portobello mushrooms by wiping them clean, removing the stems, and gently scraping out the dark gills with a spoon.

• 3

  In a medium skillet over medium heat, add the olive oil and minced garlic, sautéing for 30 seconds until fragrant.

• 4

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

• 5

  Stir in the fresh spinach and thyme, cooking just until the spinach has wilted, then season the mixture with sea salt and black pepper.

• 6

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

• 7

  Bake for 18 minutes until the mushrooms are tender and juicy.

• 8

  Remove from the oven, top with crumbled feta cheese, and finish with a drizzle of balsamic glaze before serving.