NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushrooms

8 oz Ground turkey (93% lean)

1 tsp Olive oil

1 cup Fresh spinach

2 cloves Garlic

2 tbsp Red onion

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 and line a rimmed baking sheet with parchment paper.

• 2

  Prepare the mushrooms by removing the stems and using a small spoon to gently scrape out the dark gills, then wipe the caps clean with a damp cloth.

• 3

  Heat the olive oil in a large skillet over medium heat and sauté the finely diced red onion and minced garlic for 2-3 minutes until translucent.

• 4

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

• 5

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

• 6

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

• 7

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

• 8

  Roast in the oven for 15-20 minutes until the mushrooms are tender and the filling is slightly browned on top.

• 9

  Remove from the oven and finish each mushroom with a drizzle of balsamic glaze before serving immediately.