NUTRITION

SERVINGS

INGREDIENTS

2 large caps Portobello mushroom caps

8 ounce Ground turkey

1 teaspoon Olive oil

1 cup Fresh spinach

1 tablespoon Grated parmesan cheese

1 tablespoon Balsamic glaze

0.25 cup Diced yellow onion

1 clove Minced garlic

0.5 teaspoon Dried oregano

0.25 teaspoon Sea salt

0.25 teaspoon Black pepper

PREPARATION

• 1

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

• 2

  Clean the portobello caps by gently wiping them with a damp paper towel and removing the stems; place them gill-side up on the baking sheet.

• 3

  Heat the olive oil in a non-stick skillet over medium heat and sauté the diced onion and minced garlic until fragrant and translucent.

• 4

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

• 5

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

• 6

  Divide the turkey and spinach mixture evenly between the two mushroom caps, pressing down slightly to pack the filling.

• 7

  Sprinkle the grated parmesan cheese over the top of each stuffed mushroom.

• 8

  Bake in the oven for 15 to 18 minutes until the mushrooms are tender and the cheese is slightly golden.

• 9

  Remove from the oven and drizzle each mushroom with the balsamic glaze before serving immediately.