NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushrooms

8 oz Ground turkey

1 cup Baby spinach

0.25 cup Yellow onion

1 clove Garlic

0.5 tbsp Extra virgin olive oil

1 tbsp Parmesan cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh thyme

1 tsp Fresh rosemary

PREPARATION

• 1

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

• 2

  Wipe the mushroom caps clean with a damp cloth, remove the stems, and use a spoon to gently scrape out the dark gills.

• 3

  Heat the olive oil in a large skillet over medium heat and sauté the diced onion and minced garlic until they are fragrant and translucent.

• 4

  Add the ground turkey to the skillet, breaking it up with a spatula, and cook until it is thoroughly browned and no longer pink.

• 5

  Stir in the chopped baby spinach, sea salt, black pepper, fresh thyme, and fresh rosemary, cooking until the spinach is completely wilted.

• 6

  Place the mushroom caps on the prepared baking sheet and fill each one generously with the turkey and herb mixture.

• 7

  Sprinkle the grated parmesan cheese evenly over the top of each stuffed mushroom cap.

• 8

  Bake for 15 to 20 minutes until the mushrooms are tender and the cheese has turned a light golden brown.