NUTRITION

SERVINGS

INGREDIENTS

7 oz ground turkey

2 large portobello mushrooms

1 oz feta cheese

1 cup fresh spinach

0.5 tbsp extra virgin olive oil

1 clove garlic

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

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

• 2

  Gently wipe the portobello mushrooms with a damp paper towel to remove dirt, then remove the stems and use a spoon to scrape out the dark gills.

• 3

  Finely chop the mushroom stems and set them aside.

• 4

  In a large skillet over medium heat, add the extra virgin olive oil and the minced garlic, sautéing until fragrant.

• 5

  Add the ground turkey and chopped mushroom stems to the skillet, breaking the meat apart with a spatula until it is fully browned and cooked through.

• 6

  Stir in the fresh spinach, sea salt, black pepper, and dried oregano, cooking just until the spinach has wilted.

• 7

  Place the mushroom caps on the prepared baking sheet, gill-side up, and divide the turkey and spinach mixture evenly between the two caps.

• 8

  Sprinkle the crumbled feta cheese over the top of each stuffed mushroom.

• 9

  Bake for 15 to 18 minutes until the mushroom caps are tender and the cheese is lightly golden.

• 10

  Garnish with fresh chopped parsley before serving.