NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushroom caps

5.5 ounce Lean turkey sausage

0.5 teaspoon Extra virgin olive oil

0.25 cup Yellow onion

1 clove Garlic

1 cup Fresh baby spinach

1 tablespoon Fresh parsley

1 teaspoon Fresh thyme

1 tablespoon Grated parmesan cheese

0.25 teaspoon Sea salt

0.25 teaspoon Black pepper

PREPARATION

• 1

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

• 2

  Clean the portobello mushrooms by removing the stems and gently scraping out the dark gills with a spoon.

• 3

  Heat the olive oil in a skillet over medium heat and sauté the finely diced onion and minced garlic until fragrant and translucent.

• 4

  Add the turkey sausage to the skillet, breaking it apart with a spatula, and cook until browned and fully cooked through.

• 5

  Stir in the baby spinach, parsley, thyme, sea salt, and black pepper, cooking just until the spinach is wilted.

• 6

  Place the mushroom caps on the prepared baking sheet, fill each generously with the sausage and herb mixture, and top with the grated parmesan cheese.

• 7

  Bake for 15 to 20 minutes until the mushrooms are tender and the cheese topping is golden and bubbling.