NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushrooms

8 oz Ground turkey

1 cup Baby spinach

1 oz Feta cheese

1 tsp Extra virgin olive oil

1 clove Garlic

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.

• 2

  Clean the portobello mushroom caps with a damp cloth, remove the stems, and place them gill-side up on the prepared baking sheet.

• 3

  Heat the extra virgin olive oil in a large skillet over medium heat and add the ground turkey, breaking it up with a spatula until browned.

• 4

  Mince the garlic and finely chop the spinach, then add them to the skillet along with the sea salt, black pepper, and dried oregano.

• 5

  Sauté the mixture for 2-3 minutes until the spinach is completely wilted and the garlic is fragrant.

• 6

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

• 7

  Crumble the feta cheese over the top of each stuffed mushroom and bake for 15-18 minutes until the mushrooms are tender.

• 8

  Garnish with freshly chopped parsley and serve immediately while hot.