NUTRITION

SERVINGS

INGREDIENTS

2 large caps Portobello mushroom caps

8 oz Ground turkey (93% lean)

1 tsp Olive oil

0.25 cup Yellow onion

2 cloves Garlic

1 cup Fresh baby spinach

1 tbsp Fresh parsley

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Balsamic glaze

PREPARATION

• 1

  Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.

• 2

  Clean the portobello mushroom caps by wiping them with a damp cloth and carefully removing the stems and dark gills with a spoon.

• 3

  Heat the olive oil in a large skillet over medium heat, then add the diced yellow onion and sauté until translucent.

• 4

  Add the ground turkey and minced garlic to the skillet, cooking and breaking up the meat until it is fully browned.

• 5

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

• 6

  Place the mushroom caps gill-side up on the baking sheet and fill each one generously with the turkey and spinach mixture.

• 7

  Bake for 15 to 20 minutes until the mushrooms are tender and juicy, then remove from the oven and drizzle with balsamic glaze before serving.