NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushroom caps

5.5 oz Ground turkey

1 cup Fresh spinach

0.5 tsp Extra virgin olive oil

2 cloves Garlic

0.25 cup Yellow onion

0.13 cup Part-skim mozzarella cheese

0.5 tbsp Grated parmesan cheese

0.25 tsp Dried oregano

0.25 tsp Dried basil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

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

• 3

  Finely dice the mushroom stems and the yellow onion, then mince the garlic cloves.

• 4

  Heat the olive oil in a large skillet over medium heat and sauté the onion, garlic, and chopped stems until fragrant and soft.

• 5

  Add the ground turkey to the skillet, breaking it up with a spatula and seasoning with oregano, basil, salt, and pepper.

• 6

  Once the turkey is browned and cooked through, stir in the fresh spinach and cook until it is completely wilted.

• 7

  Place the mushroom caps on the prepared baking sheet and divide the turkey mixture evenly among the caps.

• 8

  Sprinkle the mozzarella and parmesan cheese over the top of each mushroom.

• 9

  Bake for 15 to 20 minutes until the mushrooms are tender and the cheese is beautifully golden and bubbly.

• 10

  Garnish with chopped fresh parsley before serving.