Name: Herb-Stuffed Portobello Mushrooms
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large Portobello mushroom caps; 8 oz Ground turkey 93% lean; 0.5 tbsp Extra virgin olive oil; 1 cup Fresh baby spinach; 0.25 cup Yellow onion; 1 clove Garlic; 1 tsp Dried oregano; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Grated parmesan cheese

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Herb-Stuffed Portobello Mushrooms

Roasted portobello caps filled with a savory herb-infused ground turkey and spinach mixture for a satisfyingly juicy bite.

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NUTRITION

Protein

54.2g

Fat

28.9g

Carbs

15.4g

SERVINGS

1 serving

INGREDIENTS

2 large Portobello mushroom caps

8 oz Ground turkey 93% lean

0.5 tbsp Extra virgin olive oil

1 cup Fresh baby spinach

0.25 cup Yellow onion

1 clove Garlic

1 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Grated parmesan cheese

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Clean the portobello mushroom caps with a damp cloth, remove the stems, and gently scrape out the dark gills using a spoon.
3
Finely dice the yellow onion and mince the garlic clove.
4
Heat the extra virgin olive oil in a large skillet over medium-high heat, then add the onion and garlic, sautéing until translucent.
5
Add the ground turkey to the skillet, breaking it apart with a spatula, and season with the dried oregano, sea salt, and black pepper.
6
Once the turkey is fully browned and cooked through, stir in the fresh baby spinach until it is completely wilted.
7
Place the mushroom caps on the prepared baking sheet and divide the turkey and spinach mixture evenly among the caps.
8
Top each stuffed mushroom with the grated parmesan cheese.
9
Bake for 18 to 20 minutes until the mushrooms are tender and the filling is slightly golden on top.