NUTRITION

SERVINGS

INGREDIENTS

2 large caps portobello mushroom caps

7 oz ground turkey

1 cup baby spinach

0.25 cup yellow onion

2 cloves garlic

2 tbsp parmesan cheese

1 tsp extra virgin olive oil

1 tbsp balsamic glaze

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

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 with a damp cloth, remove the stems, and finely chop the stems to use in the filling.

• 3

  Heat the olive oil in a large skillet over medium heat, then add the diced onion, minced garlic, and chopped mushroom stems, sautéing until softened.

• 4

  Add the ground turkey and dried oregano to the skillet, breaking the meat apart with a spatula and cooking until browned and fully cooked through.

• 5

  Stir in the baby spinach and cook for 1-2 minutes until just wilted, then season the mixture with sea salt and black pepper.

• 6

  Place the mushroom caps on the prepared baking sheet, gills facing up, and spoon the turkey and spinach mixture generously into each cap.

• 7

  Sprinkle the parmesan cheese over the top of the stuffed mushrooms and bake for 15-18 minutes until the mushrooms are tender and the cheese is golden.

• 8

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