NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushrooms

6 oz Ground turkey

1 cup Fresh spinach

0.5 tbsp Olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.5 tbsp Balsamic glaze

PREPARATION

• 1

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

• 2

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

• 3

  Brush the outside of the mushroom caps with 0.5 tbsp of olive oil and place them gill-side up on the prepared baking sheet.

• 4

  Mince the garlic and finely chop the fresh rosemary and thyme.

• 5

  In a medium skillet, heat the remaining 0.5 tbsp of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.

• 6

  Add the ground turkey to the skillet, breaking it up with a spatula. Season with sea salt, black pepper, rosemary, and thyme.

• 7

  Once the turkey is nearly browned, add the fresh spinach to the skillet and stir until just wilted.

• 8

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

• 9

  Roast the stuffed mushrooms in the oven for 15 to 20 minutes, or until the mushrooms are tender and the filling is golden.

• 10

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