Name: Herb and Cheese Stuffed Portobello Mushrooms
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large caps Portobello mushroom caps; 8 oz Ground turkey; 1 cup Fresh baby spinach; 0.5 tbsp Extra virgin olive oil; 1 oz Feta cheese; 1 clove Garlic; 2 tbsp Fresh parsley; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Dried oregano

Herb and Cheese Stuffed Portobello Mushrooms

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Herb and Cheese Stuffed Portobello Mushrooms

Roasted portobello caps filled with a savory herb-flecked turkey and spinach mixture, topped with tangy feta for a satisfyingly juicy finish.

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NUTRITION

Protein

56.1g

Fat

32.4g

Carbs

11.3g

SERVINGS

1 serving

INGREDIENTS

2 large caps Portobello mushroom caps

8 oz Ground turkey

1 cup Fresh baby spinach

0.5 tbsp Extra virgin olive oil

1 oz Feta cheese

1 clove Garlic

2 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Clean the portobello mushroom caps with a damp paper towel and carefully remove the stems.
3
In a large skillet over medium heat, add the olive oil and sauté the minced garlic for 30 seconds until fragrant.
4
Add the ground turkey to the skillet, breaking it apart with a spatula until browned and cooked through.
5
Stir in the chopped spinach, parsley, oregano, sea salt, and black pepper, cooking until the spinach is fully wilted.
6
Place the mushroom caps on the prepared baking sheet, gill-side up, and spoon the turkey mixture evenly into each cap.
7
Top each stuffed mushroom with crumbled feta cheese.
8
Bake for 15 to 20 minutes until the mushrooms are tender and the cheese is slightly golden.