NUTRITION

SERVINGS

INGREDIENTS

2 large caps Portobello mushroom caps

8 oz Lean ground turkey

1 cup Fresh spinach

1 clove Garlic

1 tbsp Grated parmesan cheese

1 tsp Extra virgin olive oil

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

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 with a spoon.

• 3

  Heat the olive oil in a skillet over medium heat and add the ground turkey, breaking it apart until it begins to brown.

• 4

  Add the minced garlic and fresh spinach to the skillet, cooking until the spinach is wilted and the turkey is fully cooked through.

• 5

  Stir in the dried oregano, sea salt, and black pepper, then remove the skillet from the heat.

• 6

  Place the mushroom caps on the baking sheet and fill each one generously with the turkey and spinach mixture.

• 7

  Sprinkle the grated parmesan cheese over the top of each stuffed mushroom.

• 8

  Bake for 15 to 20 minutes until the mushrooms are tender and the cheese has formed a golden-brown crust.

• 9

  Garnish with freshly chopped parsley before serving.