NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushrooms

0.25 tsp Olive oil

4 oz Ground turkey

1 clove Garlic

2 cups Baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

1 tbsp Parmesan cheese

0.5 tbsp Balsamic glaze

1 tbsp Fresh basil

PREPARATION

• 1

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

• 2

  Clean the portobello mushrooms with a damp cloth, remove the stems, and gently scrape out the dark gills using a spoon.

• 3

  Heat the olive oil in a large skillet over medium-high heat and add the ground turkey, breaking it up with a spatula until browned and cooked through.

• 4

  Add the minced garlic and baby spinach to the skillet, sautéing for 2 minutes until the spinach is completely wilted.

• 5

  Season the turkey mixture with sea salt, black pepper, and dried oregano, then remove from heat.

• 6

  Place the mushroom caps on the prepared baking sheet, gill-side up, and fill each cap generously with the turkey and spinach mixture.

• 7

  Bake the stuffed mushrooms in the oven for 15 to 18 minutes until the caps are tender.

• 8

  Remove from the oven, sprinkle with parmesan cheese and fresh basil, then finish with a drizzle of balsamic glaze before serving.