NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushrooms

7 oz Ground turkey

1 oz Feta cheese

1 tsp Olive oil

1 tbsp Balsamic glaze

0.25 cup Red onion

1 clove Garlic

1 cup Spinach

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 and line a baking sheet with parchment paper.

• 2

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

• 3

  In a medium skillet over medium heat, add the olive oil along with the diced red onion and minced garlic, sautéing until translucent.

• 4

  Add the ground turkey to the skillet, breaking it apart with a spatula, and cook until fully browned and no longer pink.

• 5

  Stir in the chopped spinach, dried oregano, sea salt, and black pepper, cooking just until the spinach has wilted.

• 6

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

• 7

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

• 8

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

• 9

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