NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushrooms

6 oz Ground turkey

0.25 cup Liquid egg whites

1 cup Fresh spinach

0.25 cup Yellow onion

1 clove Garlic

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Extra virgin olive oil

1 tbsp Balsamic glaze

2 tbsp Nutritional yeast

PREPARATION

• 1

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

• 2

  Wipe the portobello mushrooms clean with a damp cloth, remove the stems, and gently scrape out the dark gills using a spoon.

• 3

  Finely chop the mushroom stems, yellow onion, and garlic.

• 4

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

• 5

  Add the fresh spinach to the skillet and cook until wilted, then remove from heat and let cool slightly.

• 6

  In a mixing bowl, combine the ground turkey, liquid egg whites, sautéed vegetable mixture, dried oregano, sea salt, and black pepper.

• 7

  Place the mushroom caps on the prepared baking sheet and divide the turkey mixture evenly into each cap, pressing down firmly.

• 8

  Sprinkle the nutritional yeast over the top of each stuffed mushroom.

• 9

  Bake for 25 to 30 minutes until the turkey is cooked through and the tops are golden brown.

• 10

  Remove from the oven and finish each mushroom with a drizzle of balsamic glaze before serving.