NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushroom caps

8 oz Ground turkey

1 tsp Extra virgin olive oil

0.25 cup Yellow onion

1 clove Garlic

1 cup Fresh spinach

1 tsp Dried sage

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Parmesan cheese

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Clean the mushroom caps with a damp paper towel to remove debris and gently pop out the stems.

• 3

  Finely chop the mushroom stems to use for the filling and set the caps aside.

• 4

  In a large skillet over medium heat, add the olive oil along with the diced onion, minced garlic, and chopped mushroom stems.

• 5

  Sauté for 4-5 minutes until the vegetables are softened and aromatic.

• 6

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

• 7

  Stir in the chopped spinach, dried sage, dried thyme, sea salt, and black pepper, cooking until the spinach is fully wilted.

• 8

  Place the mushroom caps gill-side up on the prepared baking sheet and spoon the turkey mixture generously into each cap.

• 9

  Sprinkle the tops with grated parmesan cheese and bake for 15-20 minutes until the mushrooms are tender.

• 10

  Remove from the oven and garnish with freshly chopped parsley before serving hot.