Name: Goat Cheese Stuffed Portobello Mushrooms
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz ground turkey; 2 large portobello mushroom caps; 1 oz goat cheese; 1 cup fresh spinach; 1 tsp extra virgin olive oil; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried oregano; 1 tbsp fresh parsley

Goat Cheese Stuffed Portobello Mushrooms

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Goat Cheese Stuffed Portobello Mushrooms

Savory ground turkey and wilted spinach are roasted inside earthy portobello caps and topped with creamy goat cheese for a satisfying, nutrient-dense meal.

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NUTRITION

Protein

56.8g

Fat

33.9g

Carbs

11.4g

SERVINGS

1 serving

INGREDIENTS

8 oz ground turkey

2 large portobello mushroom caps

1 oz goat cheese

1 cup fresh spinach

1 tsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 tbsp fresh parsley

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PREPARATION

1
Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper.
2
Clean the portobello mushrooms by removing the stems and gently scraping out the dark gills with a spoon to create space for the filling.
3
In a large skillet over medium heat, add the olive oil and ground turkey, breaking it into small crumbles until browned and cooked through.
4
Stir in the minced garlic, fresh spinach, sea salt, black pepper, and dried oregano, sautéing for 2 minutes until the spinach is fully wilted.
5
Place the mushroom caps on the prepared baking sheet, gill-side up, and divide the turkey and spinach mixture evenly between the two caps.
6
Crumble the goat cheese over the top of each stuffed mushroom.
7
Bake for 15 to 18 minutes until the mushrooms are tender and the goat cheese is softened and slightly golden.
8
Garnish with freshly chopped parsley and serve immediately.