NUTRITION

SERVINGS

INGREDIENTS

6 oz 93% lean ground turkey

2 large caps portabella mushroom caps

1 oz part-skim mozzarella cheese

0.5 cup tomato puree

1 tsp extra virgin olive oil

2 tbsp diced yellow onion

1 clove garlic

2 tbsp finely diced carrot

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 tbsp fresh basil

PREPARATION

• 1

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

• 2

  Clean the portabella caps with a damp cloth and carefully remove the stems and scrape out the dark gills using a spoon.

• 3

  Place mushroom caps on the baking sheet, gill-side up, and lightly brush with a tiny bit of the olive oil.

• 4

  In a medium skillet over medium-high heat, add the remaining olive oil, onion, and carrot, sautéing until softened.

• 5

  Add the ground turkey to the skillet, breaking it up with a spatula and cooking until browned and no longer pink.

• 6

  Stir in the minced garlic, sea salt, black pepper, and dried oregano, cooking for 1 minute until fragrant.

• 7

  Pour in the tomato puree, reduce heat to low, and simmer the bolognese for 10 minutes to develop the flavors.

• 8

  While the sauce simmers, place the mozzarella cheese inside the mushroom caps and roast in the oven for 8-10 minutes until the cheese is bubbly.

• 9

  Remove mushrooms from the oven, plate them, and generously spoon the turkey bolognese over the melted cheese.

• 10

  Garnish with freshly chopped basil before serving.