NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushrooms

8 oz Ground turkey

0.5 tbsp Extra virgin olive oil

2 cloves Garlic

1 tsp Dried oregano

0.5 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Yellow onion

1 cup Fresh spinach

1 tbsp Balsamic vinegar

PREPARATION

• 1

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

• 2

  Clean the portobello mushrooms with a damp cloth, remove the stems, and use a spoon to gently scrape out the dark gills.

• 3

  Whisk together half of the olive oil and the balsamic vinegar, then brush the mixture onto both sides of the mushroom caps.

• 4

  In a large skillet over medium heat, sauté the diced onion and minced garlic in the remaining olive oil until fragrant and translucent.

• 5

  Add the ground turkey, oregano, sea salt, and black pepper to the skillet, breaking the meat apart with a spatula until fully browned.

• 6

  Stir in the fresh chopped spinach and cook for 1-2 minutes until just wilted, then remove the skillet from the heat.

• 7

  Place the mushroom caps on the prepared baking sheet, gill-side up, and fill each generously with the turkey and spinach mixture.

• 8

  Roast in the oven for 15-20 minutes until the mushrooms are tender and the filling is golden brown.