NUTRITION

SERVINGS

INGREDIENTS

8 oz Ground turkey (93% lean)

2 large Portobello mushroom caps

1 cup Fresh baby spinach

0.5 oz Feta cheese crumbles

0.25 tbsp Extra virgin olive oil

1 tbsp Balsamic glaze

1 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

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

• 2

  Gently wipe the portobello mushroom caps with a damp paper towel and remove the stems.

• 3

  In a large skillet over medium heat, add the olive oil and ground turkey, breaking it apart until it begins to brown.

• 4

  Stir in the minced garlic, dried oregano, sea salt, and black pepper, cooking for 2 minutes until fragrant.

• 5

  Add the fresh baby spinach to the skillet and sauté until just wilted, then remove the pan from the heat.

• 6

  Place the mushroom caps on the prepared baking sheet and fill them generously with the turkey and spinach mixture.

• 7

  Sprinkle the feta cheese crumbles evenly over the top of each stuffed mushroom.

• 8

  Bake for 15 to 20 minutes until the mushrooms are tender and the cheese is slightly golden.

• 9

  Remove from the oven and finish with a drizzle of balsamic glaze before serving warm.