NUTRITION

SERVINGS

INGREDIENTS

2 large portobello mushrooms

8 oz ground turkey

0.5 tbsp extra virgin olive oil

2 cloves garlic

1 cup fresh spinach

1 tbsp fresh parsley

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp grated parmesan cheese

1 tbsp balsamic glaze

PREPARATION

• 1

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

• 2

  Gently wipe the portobello mushrooms clean and remove the stems, then place them gill-side up on the baking sheet.

• 3

  In a large skillet over medium-high heat, add the olive oil and ground turkey, breaking it apart with a spatula until browned.

• 4

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

• 5

  Add the chopped spinach to the skillet and toss until just wilted, then stir in the fresh parsley.

• 6

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

• 7

  Sprinkle the tops with grated parmesan cheese and bake for 15-18 minutes until the mushrooms are tender.

• 8

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