NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushrooms

8 oz Ground turkey (93% lean)

1 tsp Extra virgin olive oil

0.25 cup Yellow onion

1 clove Garlic

1 cup Fresh baby spinach

1 tbsp Grated parmesan cheese

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.

• 2

  Clean the portobello mushrooms with a damp paper towel. Remove the stems and finely dice them to use in the filling. Use a spoon to gently scrape out the dark gills from the underside of the caps and discard.

• 3

  Heat the olive oil in a large skillet over medium heat. Add the diced onion, minced garlic, and the diced mushroom stems. Sauté for 3-4 minutes until the onions are translucent and fragrant.

• 4

  Add the ground turkey to the skillet. Use a wooden spoon to break it apart and cook until browned and no longer pink, about 5-7 minutes.

• 5

  Stir in the dried oregano, sea salt, and black pepper. Add the chopped baby spinach and stir for 1 minute until just wilted.

• 6

  Place the mushroom caps on the prepared baking sheet, hollow side up. Divide the turkey and spinach mixture evenly between the two caps, pressing down slightly to pack the filling.

• 7

  Sprinkle the grated parmesan cheese over the top of each stuffed mushroom.

• 8

  Bake in the center of the oven for 15-20 minutes, or until the mushrooms are tender and the cheese is lightly golden.

• 9

  Garnish with freshly chopped parsley and serve immediately while hot.