NUTRITION

SERVINGS

INGREDIENTS

2 large caps Portobello mushroom caps

6 oz Ground turkey (93% lean)

2 oz Goat cheese

1 cup Fresh baby spinach

0.5 tbsp Extra virgin olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh thyme

1 tsp Balsamic glaze

PREPARATION

• 1

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

• 2

  Clean the portobello mushroom caps with a damp paper towel to remove any debris and carefully snap out the stems.

• 3

  Brush the outside of the mushroom caps with half of the olive oil and place them on the baking sheet, gill-side up.

• 4

  In a medium skillet over medium-high heat, add the remaining olive oil and the ground turkey.

• 5

  Cook the turkey, breaking it up with a spatula, until browned and cooked through.

• 6

  Add the minced garlic, sea salt, and black pepper to the skillet, sautéing for 1 minute until fragrant.

• 7

  Stir in the fresh baby spinach and cook just until it begins to wilt, then remove the skillet from the heat.

• 8

  Spoon the turkey and spinach mixture evenly into the prepared mushroom caps.

• 9

  Crumble the goat cheese over the top of each mushroom and sprinkle with the fresh thyme leaves.

• 10

  Bake in the oven for 15 to 20 minutes until the mushrooms are tender and the cheese is softened.

• 11

  Remove from the oven and finish with a light drizzle of balsamic glaze before serving.