NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushrooms

6 oz Ground turkey

1 large Egg

1 oz Feta cheese

0.5 tbsp Extra virgin olive oil

1 cup Fresh spinach

1 clove Garlic

0.25 cup Red onion

1 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Preheat the oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Clean the portobello mushrooms with a damp cloth, remove the stems, and use a spoon to gently scrape out the dark gills.

• 3

  Finely chop the mushroom stems and sauté them in a skillet with the olive oil, diced red onion, and minced garlic until softened.

• 4

  Add the fresh spinach to the skillet and cook just until wilted, then remove from heat and let the mixture cool for a few minutes.

• 5

  In a medium mixing bowl, combine the ground turkey, egg, crumbled feta, sautéed vegetable mixture, oregano, sea salt, and black pepper.

• 6

  Place the mushroom caps on the prepared baking sheet and divide the turkey mixture evenly among them, pressing it firmly into the cavities.

• 7

  Bake for 25 to 30 minutes, or until the internal temperature of the turkey reaches 165°F and the tops are beautifully browned.

• 8

  Remove from the oven and sprinkle with freshly chopped parsley before serving warm.