NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushrooms

7 oz Ground turkey

1 cup Fresh spinach

1 oz Feta cheese

0.5 tbsp Olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Dried oregano

1 tbsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a 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

  Brush the mushroom caps with half of the olive oil and place them gill-side up on the baking sheet; roast for 10 minutes.

• 4

  While mushrooms roast, heat the remaining olive oil in a skillet over medium heat.

• 5

  Add the ground turkey to the skillet and cook until browned, breaking it into small crumbles with a wooden spoon.

• 6

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

• 7

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

• 8

  Stir the crumbled feta cheese and chopped fresh parsley into the turkey mixture.

• 9

  Remove the mushroom caps from the oven and carefully drain any excess liquid that has pooled inside them.

• 10

  Divide the turkey and spinach mixture evenly between the two mushroom caps, pressing down slightly to pack the filling.

• 11

  Return the stuffed mushrooms to the oven and bake for an additional 5-7 minutes until the mushrooms are tender and the filling is hot.