NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushrooms

8 oz Ground turkey

1 cup Fresh spinach

1 tsp Olive oil

0.75 oz Feta cheese

1 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Balsamic glaze

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Clean the portobello mushrooms with a damp paper towel, remove the stems, and use a spoon to gently scrape out the dark gills.

• 3

  Heat the olive oil in a non-stick skillet over medium-high heat.

• 4

  Add the ground turkey to the skillet, breaking it up with a spatula, and cook until browned and fully cooked through.

• 5

  Stir in the chopped spinach, dried oregano, garlic powder, sea salt, and black pepper, cooking for 1-2 minutes until the spinach is wilted.

• 6

  Place the mushroom caps on the prepared baking sheet, hole-side up, and divide the turkey and spinach mixture evenly between them.

• 7

  Sprinkle the crumbled feta cheese over the top of the stuffed mushrooms.

• 8

  Bake in the oven for 15 to 20 minutes until the mushrooms are tender and the cheese is slightly golden.

• 9

  Remove from the oven and drizzle each mushroom with the balsamic glaze.

• 10

  Garnish with freshly chopped parsley and serve immediately.