NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushrooms

8 oz Ground turkey (93% lean)

0.5 tbsp Extra virgin olive oil

0.25 cup Yellow onion

2 cloves Garlic

1 cup Fresh baby spinach

1 tsp Fresh thyme

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Balsamic glaze

PREPARATION

• 1

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

• 2

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

• 3

  Finely dice the mushroom stems to include in the filling.

• 4

  Heat the olive oil in a large skillet over medium heat and sauté the onion, garlic, and diced mushroom stems until softened and fragrant.

• 5

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

• 6

  Stir in the chopped spinach, fresh thyme, sea salt, and black pepper, cooking just until the spinach has wilted.

• 7

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

• 8

  Bake for 15 to 18 minutes until the mushrooms are tender and the filling is golden.

• 9

  Drizzle each stuffed mushroom with balsamic glaze and garnish with fresh parsley before serving.