NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushrooms

5.5 oz Ground turkey

0.13 cup Cooked quinoa

1 large Egg

0.5 oz Feta cheese

0.25 cup Spinach

1 clove Garlic

0.5 tsp Olive oil

1 tbsp Balsamic glaze

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

PREPARATION

• 1

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

• 2

  Gently remove the stems from the portobello mushrooms and use a spoon to carefully scrape out the dark gills.

• 3

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

• 4

  In a medium mixing bowl, combine the ground turkey, cooked quinoa, egg, crumbled feta cheese, chopped spinach, minced garlic, sea salt, black pepper, and dried oregano.

• 5

  Divide the turkey mixture evenly between the two mushroom caps, pressing down firmly to ensure the filling is packed.

• 6

  Bake for 20-25 minutes until the turkey filling is golden brown and cooked through and the mushrooms are tender.

• 7

  Remove from the oven and drizzle the balsamic glaze over the stuffed mushrooms before serving immediately.