NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushrooms

6 oz 93% lean ground turkey

0.5 oz Feta cheese

1 cup Fresh spinach

0.25 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 thyme

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 scrape out the gills with a spoon.

• 3

  Finely mince the garlic and roughly chop the fresh spinach, oregano, and thyme.

• 4

  Heat the extra virgin olive oil in a skillet over medium heat and add the ground turkey, cooking until browned and crumbled.

• 5

  Stir in the minced garlic, sea salt, black pepper, oregano, and thyme, sautéing for 1 minute until fragrant.

• 6

  Add the chopped spinach to the skillet and cook until just wilted, then remove from heat.

• 7

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

• 8

  Sprinkle the crumbled feta cheese over the top of each stuffed mushroom.

• 9

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