Name: Herb-Stuffed Portobello Mushrooms with Balsamic Glaze
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 8 oz ground turkey; 2 large portobello mushroom caps; 1 cup fresh spinach; 0.5 tbsp olive oil; 1 clove garlic; 0.5 oz feta cheese; 1 tbsp balsamic glaze; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp fresh rosemary; 1 tsp fresh thyme

Instructions

Prep 10 min · Cook 20 min

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Gently wipe the portobello mushroom caps with a damp paper towel to remove debris and carefully remove the stems.
In a large skillet over medium heat, add 0.25 tbsp of olive oil and sauté the minced garlic for 1 minute until fragrant.
Add the ground turkey to the skillet, seasoning with sea salt, black pepper, rosemary, and thyme, and cook until browned and crumbled.
Stir in the fresh spinach and cook for 1-2 minutes until just wilted, then remove the skillet from the heat.
Brush the outside of the mushroom caps with the remaining 0.25 tbsp of olive oil and place them gill-side up on the prepared baking sheet.
Divide the turkey and spinach mixture evenly between the two mushroom caps, pressing down gently to pack the filling.
Roast in the oven for 15-18 minutes until the mushrooms are tender and juicy.
Remove from the oven, sprinkle with crumbled feta cheese, and drizzle with the balsamic glaze before serving.

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Instructions

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