NUTRITION

SERVINGS

INGREDIENTS

8 oz ground turkey

2 large portobello mushroom caps

1 tsp extra virgin olive oil

2 cloves garlic

1 tbsp fresh parsley

1 tsp dried oregano

0.25 cup cooked quinoa

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

PREPARATION

• 1

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

• 2

  Clean the mushroom caps with a damp cloth and remove the stems, then brush the outsides lightly with olive oil.

• 3

  In a large skillet over medium heat, brown the ground turkey until fully cooked, breaking it up with a spatula.

• 4

  Add the minced garlic, dried oregano, sea salt, and black pepper to the skillet and sauté for 2 minutes.

• 5

  Stir the fresh baby spinach into the turkey mixture until wilted, then fold in the cooked quinoa.

• 6

  Mound the turkey and quinoa filling generously into the mushroom caps and place them on the prepared baking sheet.

• 7

  Roast for 15 to 20 minutes until the mushrooms are soft and the filling is heated through.

• 8

  Garnish with chopped fresh parsley and a bright squeeze of lemon juice before serving warm.