NUTRITION

SERVINGS

INGREDIENTS

8 oz Ground turkey (93% lean)

2 large Portobello mushroom caps

0.5 tbsp Extra virgin olive oil

2 cloves Garlic

0.25 cup Yellow onion

1 tbsp Fresh parsley

1 tsp Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Parmesan cheese

1 cup Baby spinach

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.

• 2

  Clean the portobello mushroom caps with a damp paper towel, remove the stems, and use a spoon to gently scrape out the dark gills.

• 3

  Finely dice the mushroom stems and set them aside to use in the filling.

• 4

  Heat the olive oil in a large skillet over medium heat; add the diced onion, minced garlic, and diced mushroom stems, sautéing until softened.

• 5

  Add the ground turkey to the skillet along with the sea salt and black pepper, breaking it up with a spatula until fully browned.

• 6

  Stir in the chopped baby spinach, fresh parsley, and fresh thyme, cooking for 1-2 minutes until the spinach is wilted.

• 7

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

• 8

  Sprinkle the tops with the grated parmesan cheese.

• 9

  Bake for 15 to 20 minutes until the mushroom caps are tender and the cheese is lightly golden.