NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushroom caps

5.5 oz Ground turkey (93% lean)

0.5 cup Liquid egg whites

0.25 tbsp Extra virgin olive oil

1 cup Fresh baby spinach

1 clove Garlic

1 tbsp Nutritional yeast

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Dried oregano

1 tsp Dried basil

PREPARATION

• 1

  Preheat oven to 400°F and line a baking sheet with parchment paper.

• 2

  Clean the portobello mushrooms by wiping with a damp cloth and removing the stems and gills with a spoon.

• 3

  In a skillet over medium heat, add the olive oil and sauté minced garlic for 30 seconds until fragrant.

• 4

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

• 5

  Stir in the baby spinach and cook until wilted, then remove the skillet from heat.

• 6

  In a small bowl, whisk the egg whites with nutritional yeast, sea salt, pepper, oregano, and basil.

• 7

  Combine the turkey mixture with the egg white mixture in a bowl until well incorporated.

• 8

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

• 9

  Bake for 20 minutes until the mushrooms are tender and the stuffing is set and golden on top.