NUTRITION

SERVINGS

INGREDIENTS

2 large caps Portobello mushroom caps

6 oz Ground turkey (93% lean)

1 cup Fresh baby spinach

1 oz Feta cheese

0.5 tbsp Extra virgin olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh oregano

1 tsp Fresh parsley

PREPARATION

• 1

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

• 2

  Clean the mushroom caps with a damp paper towel, remove the stems, and gently scrape out the dark gills with a spoon to create space for the filling.

• 3

  Brush the outside of each mushroom cap with half of the olive oil and place them gill-side up on the prepared baking sheet.

• 4

  In a medium skillet over medium-high heat, add the remaining olive oil and sauté the ground turkey until it is fully browned and cooked through.

• 5

  Add the minced garlic, sea salt, black pepper, and fresh oregano to the turkey, cooking for about 1 minute until the aromatics are fragrant.

• 6

  Stir in the fresh baby spinach and cook just until it begins to wilt, then remove the skillet from the heat and fold in the fresh parsley.

• 7

  Divide the turkey and spinach mixture evenly between the two mushroom caps, pressing it down firmly into the centers.

• 8

  Top each stuffed mushroom with the crumbled feta cheese and bake for 15 to 20 minutes until the mushrooms are tender and the cheese is slightly golden.