NUTRITION

SERVINGS

INGREDIENTS

2 large caps portobello mushroom caps

8 oz ground turkey

0.5 tbsp extra virgin olive oil

1 cup baby spinach

0.25 cup yellow onion

1 clove garlic

0.5 oz feta cheese

1 tbsp balsamic glaze

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme

1 tsp fresh rosemary

PREPARATION

• 1

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

• 2

  Clean mushrooms with a damp cloth, remove stems, and place caps gill-side up on the prepared baking sheet.

• 3

  Heat the extra virgin olive oil in a large skillet over medium heat and sauté the diced yellow onion and minced garlic until translucent.

• 4

  Add the ground turkey, chopped thyme, chopped rosemary, sea salt, and black pepper to the skillet, cooking until the turkey is browned and crumbled.

• 5

  Stir in the fresh baby spinach and cook for 1-2 minutes until just wilted, then remove the skillet from the heat.

• 6

  Spoon the turkey and spinach mixture evenly into the hollowed mushroom caps and sprinkle with the crumbled feta cheese.

• 7

  Bake for 15-18 minutes until the mushroom caps are tender and the cheese is slightly golden.

• 8

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