NUTRITION

SERVINGS

INGREDIENTS

2 large portobello mushrooms

7 oz ground turkey

0.5 tbsp extra virgin olive oil

1 cup fresh spinach

2 cloves garlic

1 oz feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

2 tbsp balsamic vinegar

PREPARATION

• 1

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

• 2

  Clean the portobello mushrooms by removing the stems and gently scraping out the dark gills with a spoon.

• 3

  In a skillet over medium heat, add half of the olive oil and brown the ground turkey along with the minced garlic, oregano, sea salt, and black pepper.

• 4

  Once the turkey is cooked through, stir in the fresh spinach until it is just wilted, then remove the skillet from the heat and fold in the crumbled feta cheese.

• 5

  Brush the outside of the mushroom caps with the remaining olive oil and place them gill-side up on the prepared baking sheet.

• 6

  Spoon the turkey and spinach mixture into the mushroom caps, pressing down slightly to pack the filling.

• 7

  Bake for 15 to 20 minutes until the mushrooms are tender and the filling is slightly golden on top.

• 8

  While the mushrooms bake, add the balsamic vinegar to a small saucepan over low heat and simmer until it reduces by half into a thick glaze.

• 9

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