NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushroom caps

8 oz Ground turkey 93% lean

1 tsp Extra virgin olive oil

1 cup Fresh spinach

1 oz Feta cheese

1 tbsp Fresh parsley

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Clean the portobello caps with a damp paper towel to remove any debris and carefully pop out the stems.

• 3

  Heat the olive oil in a large skillet over medium-high heat and add the ground turkey, breaking it up with a spatula.

• 4

  Cook the turkey until browned and then stir in the fresh spinach, garlic powder, sea salt, and black pepper.

• 5

  Sauté for 2 minutes until the spinach is fully wilted, then remove the skillet from the heat.

• 6

  Fold in the crumbled feta cheese and chopped fresh parsley until the mixture is well combined.

• 7

  Place the mushroom caps gill-side up on the baking sheet and mound the turkey filling into each cap.

• 8

  Bake for 18 to 20 minutes until the mushrooms are tender and the filling is hot and slightly golden on top.