NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushrooms

7 oz Ground turkey

1 tbsp Extra virgin olive oil

1 cup Fresh baby spinach

1 clove Garlic

0.5 tsp Sea salt

0.5 tsp Black pepper

1 tsp Dried oregano

2 tbsp Grated parmesan cheese

2 tbsp Balsamic vinegar

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 gently scrape out the dark gills with a spoon.

• 3

  In a large skillet over medium heat, add the olive oil and ground turkey, breaking it up with a spatula.

• 4

  Add the minced garlic, sea salt, black pepper, and dried oregano to the skillet, cooking until the turkey is browned and cooked through.

• 5

  Stir in the fresh baby spinach and cook for 1-2 minutes until just wilted, then remove from heat.

• 6

  Place the mushroom caps on the prepared baking sheet, stem-side up, and fill each generously with the turkey and spinach mixture.

• 7

  Top each mushroom with 1 tablespoon of grated parmesan cheese and bake for 15-20 minutes until the mushrooms are tender.

• 8

  While the mushrooms bake, place the balsamic vinegar in a small saucepan over low heat and simmer for 3-5 minutes until thickened into a glaze.

• 9

  Remove the mushrooms from the oven and drizzle the warm balsamic glaze over the top before serving.