Name: Herb-Stuffed Portobello Mushrooms with Balsamic Glaze
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large Portobello mushrooms; 3 oz Ground turkey (93% lean); 1 cup Fresh spinach; 0.5 cup Non-fat Greek yogurt; 1 clove Garlic; 1 tsp Dried oregano; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tbsp Extra virgin olive oil; 1 tbsp Balsamic glaze

Instructions

Prep 15 min · Cook 25 min

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
Wipe the mushroom caps with a damp paper towel to remove any debris, then remove the stems and gently scrape out the dark gills with a spoon.
Heat the olive oil in a medium skillet over medium-high heat.
Add the ground turkey to the skillet and cook until fully browned, breaking it into small crumbles with a spatula for about 8 minutes.
Add the minced garlic and chopped spinach to the turkey, sautéing for 2 minutes until the spinach is completely wilted.
Remove the skillet from the heat and stir in the Greek yogurt, dried oregano, sea salt, and black pepper until the mixture is creamy and well combined.
Place the mushroom caps gill-side up on the prepared baking sheet and divide the turkey stuffing evenly between the two caps.
Roast in the oven for 15 minutes until the mushrooms are tender and juicy.
Drizzle the balsamic glaze over the stuffed mushrooms and serve immediately while hot.

Nutrition

Ingredients

Instructions

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