NUTRITION

SERVINGS

INGREDIENTS

6 oz ground turkey (93% lean)

2 large portobello mushroom caps

1.5 oz goat cheese

1 cup fresh baby spinach

2 tsp extra virgin olive oil

1 clove garlic

1 tsp fresh thyme

1 tsp fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp balsamic glaze

PREPARATION

• 1

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

• 2

  Clean the portobello caps with a damp paper towel, remove the stems, and gently scrape out the dark gills using a spoon.

• 3

  Brush the outside of the mushroom caps with 1 tsp of olive oil and place them gill-side up on the baking sheet; roast for 10 minutes.

• 4

  While mushrooms roast, heat the remaining 1 tsp of olive oil in a skillet over medium heat and sauté the minced garlic for 1 minute until fragrant.

• 5

  Add the ground turkey to the skillet, seasoning with sea salt, black pepper, fresh thyme, and rosemary; cook until the turkey is fully browned.

• 6

  Stir the fresh baby spinach into the turkey mixture until just wilted, then remove the skillet from the heat.

• 7

  Remove the mushrooms from the oven and carefully drain any liquid that has pooled in the caps.

• 8

  Divide the turkey and spinach mixture evenly between the two caps and top each with crumbled goat cheese.

• 9

  Return the mushrooms to the oven and bake for an additional 8-10 minutes until the cheese is soft and the mushrooms are tender.

• 10

  Drizzle each stuffed mushroom with balsamic glaze before serving.