NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushroom caps

8 oz Ground turkey

1 tsp Extra virgin olive oil

0.25 cup Yellow onion

1 clove Garlic

1 cup Baby spinach

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Balsamic glaze

PREPARATION

• 1

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

• 2

  Clean the portobello mushrooms, remove the stems, and scrape out the dark gills with a spoon.

• 3

  In a skillet over medium heat, add olive oil and sauté the diced onion and garlic until fragrant and translucent.

• 4

  Add the ground turkey to the skillet, breaking it apart with a spatula, and cook until browned and fully cooked through.

• 5

  Stir in the chopped spinach, oregano, sea salt, and black pepper, cooking until the spinach is wilted.

• 6

  Place the mushroom caps on the baking sheet, gill-side up, and fill each generously with the turkey and spinach mixture.

• 7

  Roast in the oven for 15-18 minutes until the mushrooms are tender.

• 8

  Drizzle with the balsamic glaze before serving.