NUTRITION

SERVINGS

INGREDIENTS

6 oz ground turkey (93% lean)

2 large portobello mushrooms

1 large egg white

1 cup fresh spinach

1 tbsp grated parmesan cheese

1 tbsp balsamic glaze

1 tsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Clean the portobello mushrooms with a damp paper towel, remove the stems, and brush the outer caps with olive oil.

• 3

  Finely chop the mushroom stems and sauté them in a small pan with minced garlic and spinach until the greens are wilted.

• 4

  In a medium bowl, mix the ground turkey, sautéed vegetable mixture, egg white, parmesan, sea salt, pepper, and oregano.

• 5

  Divide the turkey mixture evenly and stuff it into the cavity of each mushroom cap, pressing firmly to pack it in.

• 6

  Bake for 20 to 25 minutes until the turkey is fully cooked and the mushrooms have released their juices.

• 7

  Drizzle the balsamic glaze over the hot mushrooms and garnish with chopped fresh parsley before serving.