NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushrooms

8 oz Ground turkey (93% lean)

0.5 tbsp Olive oil

2 cloves Garlic

0.25 cup Yellow onion

1 cup Fresh baby spinach

1 tsp Dried oregano

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Balsamic glaze

PREPARATION

• 1

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

• 2

  Gently wipe the mushroom caps clean with a damp paper towel and remove the stems. Finely chop the stems and set them aside.

• 3

  Finely dice the yellow onion and mince the garlic cloves.

• 4

  Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, and chopped mushroom stems, sautéing for 3-4 minutes until softened.

• 5

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

• 6

  Stir in the fresh baby spinach, dried oregano, sea salt, and black pepper. Continue cooking just until the spinach has wilted, then remove from heat.

• 7

  Place the portobello caps on the prepared baking sheet, gill-side up.

• 8

  Divide the turkey and spinach mixture evenly between the two caps, pressing down firmly to pack the stuffing.

• 9

  Roast in the oven for 15-20 minutes, or until the mushrooms are tender and juicy.

• 10

  Remove from the oven and drizzle the balsamic glaze over the top of each stuffed mushroom before serving.