NUTRITION

SERVINGS

INGREDIENTS

2 large portobello mushrooms

8 oz ground turkey

1 tsp olive oil

1 clove garlic

0.5 cup fresh spinach

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 small 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

  In a medium skillet over medium-high heat, add the olive oil and ground turkey, breaking it up with a spatula as it browns.

• 4

  Once the turkey is nearly cooked through, add the minced garlic, chopped spinach, sea salt, and black pepper, sautéing until the spinach is wilted.

• 5

  Stir in the fresh chopped parsley and remove the skillet from the heat.

• 6

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

• 7

  Roast in the oven for 15 to 18 minutes until the mushrooms are tender and juicy.

• 8

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