NUTRITION

SERVINGS

INGREDIENTS

2 large caps Portobello mushroom caps

8 oz Ground turkey

1 cup Fresh spinach

1 clove Garlic

1 tsp Dried oregano

1 tsp Dried basil

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Extra virgin olive oil

2 tbsp Balsamic vinegar

PREPARATION

• 1

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

• 2

  Clean mushroom caps with a damp cloth and remove stems; chop stems finely to use in the filling.

• 3

  In a skillet over medium heat, add olive oil and sauté the chopped mushroom stems, minced garlic, and ground turkey until browned.

• 4

  Stir in the chopped spinach, oregano, basil, salt, and pepper until the spinach is wilted.

• 5

  Place the mushroom caps gill-side up on the baking sheet and scoop the turkey mixture generously into each cap.

• 6

  Bake for 15-20 minutes until the mushrooms are tender and the filling is golden.

• 7

  While baking, simmer balsamic vinegar in a small saucepan over low heat for 5 minutes until it thickens into a glaze.

• 8

  Drizzle the warm balsamic glaze over the stuffed mushrooms before serving.