NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushroom caps

8 oz Ground turkey 93% lean

1 tsp Extra virgin olive oil

1 cup Fresh baby spinach

1 clove Garlic

1 tbsp Fresh parsley

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Grated parmesan cheese

1 tbsp Balsamic glaze

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 and remove the stems; place the caps gill-side up on the prepared baking sheet.

• 3

  In a medium skillet, heat the olive oil over medium-high heat and add the ground turkey, breaking it apart with a spatula.

• 4

  Mince the garlic and finely chop the parsley, then add them to the skillet along with the dried thyme, sea salt, and black pepper.

• 5

  Stir in the fresh baby spinach and cook until the turkey is fully browned and the spinach has wilted.

• 6

  Divide the turkey mixture evenly among the mushroom caps, pressing down gently to pack the filling.

• 7

  Sprinkle the grated parmesan cheese over the tops and bake for 15-18 minutes until the mushrooms are tender.

• 8

  Remove from the oven and drizzle each mushroom with the balsamic glaze before serving warm.