NUTRITION

SERVINGS

INGREDIENTS

8 oz Ground turkey (93% lean)

2 large Portobello mushroom caps

1 tsp Olive oil

0.25 cup Yellow onion

1 clove Garlic

0.5 cup Baby spinach

2 tbsp Parmesan cheese

0.5 tsp Dried oregano

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Clean the portobello caps with a damp paper towel to remove any dirt, then remove the stems and lightly brush the outsides with half of the olive oil.

• 3

  In a medium skillet over medium-high heat, add the remaining olive oil and cook the ground turkey with the diced onion until the meat is browned and crumbled.

• 4

  Stir in the minced garlic, dried oregano, red pepper flakes, sea salt, and black pepper, cooking for 1 minute until fragrant.

• 5

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

• 6

  Place the mushroom caps gill-side up on the prepared baking sheet and divide the turkey and spinach mixture evenly between the two caps.

• 7

  Sprinkle the tops with the grated parmesan cheese and roast in the oven for 15-20 minutes until the mushrooms are tender and the cheese is bubbly.