NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushrooms

8 oz Ground turkey

1 cup Fresh baby spinach

0.25 cup Yellow onion

1 clove Garlic

0.5 tbsp Extra virgin olive oil

1 tbsp Grated parmesan cheese

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Clean the portobello mushrooms by wiping them with a damp cloth and removing the stems; place caps gill-side up on the baking sheet.

• 3

  Heat olive oil in a large skillet over medium heat, then add the diced onion and sauté until translucent.

• 4

  Add the ground turkey to the skillet, breaking it up with a spatula, and cook until browned and fully cooked through.

• 5

  Stir in the minced garlic, dried oregano, sea salt, black pepper, and fresh spinach, cooking until the spinach is wilted.

• 6

  Spoon the turkey and spinach mixture evenly into the mushroom caps, pressing down slightly to pack the filling.

• 7

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

• 8

  Garnish with fresh chopped parsley before serving.