NUTRITION

SERVINGS

INGREDIENTS

8 oz 93% lean ground turkey

2 large Portobello mushroom caps

1 tbsp Extra virgin olive oil

0.5 cup Baby spinach

0.25 cup Yellow onion

1 clove Garlic

0.5 tsp Dried oregano

0.5 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Clean the portobello mushroom caps with a damp paper towel to remove debris, then gently remove the stems and finely chop them.

• 3

  Heat the extra virgin olive oil in a large skillet over medium heat.

• 4

  Add the diced yellow onion, minced garlic, and chopped mushroom stems to the skillet, sautéing until softened and fragrant.

• 5

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

• 6

  Stir in the chopped baby spinach, dried oregano, sea salt, and black pepper, cooking just until the spinach has wilted.

• 7

  Place the mushroom caps on the prepared baking sheet with the gill-side facing up.

• 8

  Divide the turkey and spinach mixture evenly between the two mushroom caps, pressing down slightly to pack the filling.

• 9

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

• 10

  Garnish with chopped fresh parsley and serve immediately.