NUTRITION

SERVINGS

INGREDIENTS

8 oz Ground turkey

2 large Portobello mushroom caps

0.5 tbsp Olive oil

1 cup Spinach

1 tbsp Parmesan cheese

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

1 tbsp Parsley

PREPARATION

• 1

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

• 2

  Wipe the portobello caps clean with a damp cloth and carefully remove the stems and gills using a spoon.

• 3

  Lightly brush the outside of each mushroom cap with olive oil and place them gill-side up on the prepared baking sheet.

• 4

  In a large skillet over medium heat, cook the ground turkey until browned, breaking it into small crumbles as it cooks.

• 5

  Add the minced garlic, sea salt, black pepper, and dried oregano to the skillet, stirring for 1 minute until fragrant.

• 6

  Stir in the fresh spinach and cook just until wilted, then remove the skillet from the heat.

• 7

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

• 8

  Sprinkle the tops with grated parmesan cheese and bake for 15 to 20 minutes until the mushrooms are tender.

• 9

  Garnish with fresh chopped parsley before serving.