NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushrooms

8 oz Ground turkey

1 cup Baby spinach

2 cloves Garlic

0.5 tbsp Extra virgin olive oil

1 oz Feta cheese

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 mushrooms by wiping them with a damp cloth, then remove the stems and gently scrape out the dark gills with a spoon.

• 3

  Place the mushroom caps on the prepared baking sheet, gill-side up, and lightly brush the edges with a small portion of the olive oil.

• 4

  In a large skillet over medium-high heat, add the remaining olive oil and the ground turkey, breaking it up with a spatula until browned and cooked through.

• 5

  Add the minced garlic and baby spinach to the skillet, sautéing for 2 minutes until the spinach is wilted and fragrant.

• 6

  Stir in the dried oregano, sea salt, and black pepper, then remove the skillet from the heat.

• 7

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

• 8

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

• 9

  Bake for 15-20 minutes until the mushrooms are tender and the feta is slightly softened and golden.

• 10

  Garnish with fresh chopped parsley before serving warm.