NUTRITION

SERVINGS

INGREDIENTS

2 large portobello mushroom caps

8 oz ground turkey 93% lean

0.5 tbsp extra virgin olive oil

0.25 cup yellow onion

2 clove garlic

1 cup fresh baby spinach

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp feta cheese

1 tbsp balsamic glaze

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Clean the portobello mushroom caps by wiping them with a damp paper towel and removing the stems and gills with a spoon.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat.

• 4

  Add the diced yellow onion and minced garlic to the skillet, sautéing for 3 minutes until fragrant and translucent.

• 5

  Add the ground turkey to the skillet, breaking it up with a spatula, and cook until browned and fully cooked through.

• 6

  Stir in the fresh baby spinach, dried oregano, sea salt, and black pepper, cooking until the spinach is just wilted.

• 7

  Place the mushroom caps on the prepared baking sheet, hollow side up, and divide the turkey mixture evenly between them.

• 8

  Sprinkle the feta cheese over the top of the stuffed mushrooms.

• 9

  Bake for 15 to 20 minutes, or until the mushrooms are tender and the cheese is slightly softened.

• 10

  Remove from the oven, drizzle with the balsamic glaze, and garnish with freshly chopped parsley before serving.