NUTRITION

SERVINGS

INGREDIENTS

8 oz Ground turkey (93% lean)

2 large Portobello mushroom caps

1 tsp Extra virgin olive oil

1 cup Fresh baby spinach

0.25 cup Yellow onion

1 clove Garlic

1 tbsp Grated parmesan cheese

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Clean the portobello mushrooms with a damp cloth, remove the stems, and scrape out the gills using a spoon.

• 3

  In a large skillet over medium heat, add the olive oil and sauté the diced onion and minced garlic until they become translucent and fragrant.

• 4

  Add the ground turkey and dried oregano to the skillet, breaking the meat apart with a spatula, and cook until it is fully browned.

• 5

  Stir in the chopped baby spinach and cook for 1-2 minutes until wilted, then season the mixture with sea salt and black pepper.

• 6

  Place the mushroom caps on the prepared baking sheet and divide the turkey and spinach mixture evenly into each cap.

• 7

  Sprinkle the tops with grated parmesan cheese and bake for 15-20 minutes until the mushrooms are tender and the cheese is slightly golden.

• 8

  Garnish with freshly chopped parsley and serve immediately.