NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushrooms

8 oz Ground turkey

1 tsp Olive oil

0.25 cup Yellow onion

1 clove Garlic

1 cup Fresh spinach

1 oz Feta cheese

1 tbsp Fresh parsley

0.5 tsp Dried oregano

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.

• 2

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

• 3

  Finely dice the mushroom stems and set them aside.

• 4

  Heat the olive oil in a large skillet over medium heat, then add the diced onion, garlic, and mushroom stems, sautéing until softened.

• 5

  Add the ground turkey to the skillet, seasoning with sea salt, black pepper, and dried oregano.

• 6

  Cook the turkey until browned and cooked through, breaking it into small crumbles with a spatula.

• 7

  Stir in the fresh spinach and cook just until wilted, then remove the skillet from the heat.

• 8

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

• 9

  Place the mushroom caps on the prepared baking sheet, gill-side up, and fill them generously with the turkey mixture.

• 10

  Bake for 20 minutes until the mushroom caps are tender and the filling is golden brown.