NUTRITION

SERVINGS

INGREDIENTS

2 large caps Portobello mushroom caps

8 oz Ground turkey (93% lean)

1 tsp Extra virgin olive oil

1 cup Baby spinach

1 clove Garlic

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

0.5 oz Feta cheese

1 tbsp Balsamic glaze

PREPARATION

• 1

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

• 2

  Clean the portobello mushrooms with a damp paper towel, remove the stems, and use a spoon to gently scrape out the dark gills.

• 3

  In a medium skillet over medium-high heat, add the olive oil and ground turkey, breaking it apart with a spatula until browned and cooked through.

• 4

  Stir in the minced garlic, chopped spinach, fresh parsley, sea salt, black pepper, and dried oregano, sautéing until the spinach is wilted and fragrant.

• 5

  Place the mushroom caps on the prepared baking sheet, gill-side up, and divide the turkey mixture evenly among the caps.

• 6

  Top each stuffed mushroom with crumbled feta cheese and roast in the oven for 12-15 minutes until the mushrooms are tender.

• 7

  Remove from the oven and drizzle the balsamic glaze over the top before serving.