NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushrooms

5 oz Ground turkey

0.5 cup Egg whites

0.5 oz Parmesan cheese

0.5 tbsp Balsamic glaze

0.25 tsp Olive oil

2 cloves Garlic

0.25 cup Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Spinach

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Clean the portobello mushrooms with a damp cloth, remove the stems, and finely chop the stems to use in the filling.

• 3

  In a skillet over medium heat, add the olive oil and sauté the ground turkey and minced garlic until the turkey is browned and cooked through.

• 4

  Stir in the chopped mushroom stems and spinach, cooking for 2 minutes until the spinach is wilted.

• 5

  In a medium bowl, combine the turkey mixture with the egg whites, grated parmesan cheese, fresh parsley, sea salt, and black pepper.

• 6

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

• 7

  Bake for 20 to 25 minutes until the mushrooms are tender and the stuffing is golden brown on top.

• 8

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