NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushrooms

7 oz Ground turkey

0.5 tbsp Olive oil

1 cup Fresh spinach

1 clove Garlic

1 tbsp Red onion

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 oz Feta cheese

1 tbsp Balsamic glaze

PREPARATION

• 1

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

• 2

  Gently wipe the portobello mushrooms clean with a damp cloth, remove the stems, and brush the outer caps with half of the olive oil.

• 3

  In a medium skillet over medium-high heat, add the remaining olive oil and sauté the finely diced red onion and minced garlic for 2 minutes until fragrant.

• 4

  Add the ground turkey to the skillet, breaking it up with a spatula, and cook until browned and no longer pink.

• 5

  Fold in the fresh spinach and dried oregano, cooking just until the leaves have wilted, then season the mixture with sea salt and black pepper.

• 6

  Place the mushroom caps gill-side up on the baking sheet and divide the turkey filling evenly among them, pressing down slightly to pack the stuffing.

• 7

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

• 8

  Remove from the oven, sprinkle with crumbled feta cheese, and finish with a drizzle of tangy balsamic glaze before serving warm.