NUTRITION

SERVINGS

INGREDIENTS

8 oz Ground turkey (93% lean)

2 large Portobello mushrooms

1 tsp Extra virgin olive oil

1 cup Fresh spinach

1 clove Garlic

0.5 tsp Dried oregano

0.5 tsp Dried thyme

0.25 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 small baking sheet with parchment paper.

• 2

  Gently wipe the portobello mushrooms with a damp paper towel to remove any debris, then remove the stems and use a spoon to carefully scrape out the dark gills.

• 3

  Finely mince the garlic clove and roughly chop the fresh spinach.

• 4

  Heat the olive oil in a non-stick skillet over medium heat. Add the ground turkey and cook until browned, breaking it into small crumbles with a spatula.

• 5

  Stir in the minced garlic, dried oregano, dried thyme, sea salt, and black pepper, cooking for 1 minute until fragrant.

• 6

  Add the chopped spinach to the skillet and toss for about 30 seconds until just wilted, then remove the pan from the heat.

• 7

  Place the mushroom caps on the prepared baking sheet, gill-side up, and divide the turkey mixture evenly between the two caps.

• 8

  Bake in the oven for 15 to 18 minutes until the mushrooms are tender and the filling is golden.

• 9

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