NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushrooms

8 oz Ground turkey

1 tsp Olive oil

1 cup Fresh spinach

1 clove Garlic

1 tbsp Parmesan cheese

1 tbsp Balsamic glaze

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Dried oregano

PREPARATION

• 1

  Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.

• 2

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

• 3

  Heat the olive oil in a skillet over medium heat and add the ground turkey, breaking it apart as it cooks.

• 4

  Season the turkey with sea salt, black pepper, dried oregano, and minced garlic, sautéing until fully browned.

• 5

  Stir the chopped spinach into the skillet and cook for one minute until just wilted, then remove from heat.

• 6

  Place the mushroom caps on the baking sheet and fill each generously with the turkey and spinach mixture.

• 7

  Top each stuffed mushroom with grated parmesan cheese and bake for 15 to 20 minutes until the mushrooms are tender.

• 8

  Remove from the oven and finish with a drizzle of balsamic glaze before serving warm.