NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushroom caps

8 oz 93% lean ground turkey

1 tsp Extra virgin olive oil

0.25 cup Yellow onion

1 clove Garlic

1 cup Fresh baby spinach

1 tbsp Fresh parsley

0.5 tsp Dried oregano

0.5 oz Feta cheese

1 tbsp Balsamic glaze

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Clean the portobello caps by removing the stems and gently scraping out the dark gills with a spoon to create a hollow space for stuffing.

• 3

  In a large skillet, heat the olive oil over medium heat and sauté the diced yellow onion and minced garlic until they become translucent and fragrant.

• 4

  Add the ground turkey to the skillet, seasoning it with the sea salt, black pepper, and dried oregano.

• 5

  Cook the turkey, breaking it up with a spatula, until it is completely browned and cooked through.

• 6

  Stir in the chopped baby spinach and fresh parsley, cooking for 1-2 minutes until the greens have wilted, then remove the skillet from the heat.

• 7

  Place the mushroom caps on the prepared baking sheet and divide the turkey mixture evenly between them, pressing down slightly.

• 8

  Top each stuffed mushroom with the crumbled feta cheese.

• 9

  Bake for 18-20 minutes until the mushrooms are tender and the cheese is slightly golden.

• 10

  Drizzle the balsamic glaze over the mushrooms immediately before serving.