Name: Stuffed portobello mushrooms with spinach
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz portobello mushrooms, stems removed, gills scraped out if desired; 8 olive oil cooking sprays; 7 oz 99% lean ground turkey; 1 tsp extra virgin olive oil; 2 cloves garlic, minced; 2 oz spinach, roughly chopped; 1/3 cup shredded part-skim mozzarella cheese; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp red pepper flakes

Instructions

Prep 20 min · Cook 15 min

Preheat the oven to 400°F. Line a half-sheet pan with parchment paper. Place 2 medium mushroom caps (about 4 to 5 inches wide) on the pan, gill-side up. Lightly coat with the cooking spray and season with a pinch of the salt. Roast for 10 minutes.
While the mushrooms roast, heat the olive oil in a 12-inch skillet over medium-high heat. Add the ground turkey and 1/4 teaspoon of the salt and the black pepper. Cook for 5 to 7 minutes, breaking the meat into small crumbles, until opaque and cooked through. Done when opaque in the center, 165°F.
Add the minced garlic and red pepper flakes to the skillet. Cook for 1 minute until fragrant. Add the chopped spinach and the remaining pinch of salt. Sauté for 2 minutes until the spinach is wilted. Remove the skillet from the heat.
Remove the mushrooms from the oven. Carefully pour off any liquid and blot the caps dry with a paper towel. Fill the caps with the turkey and spinach mixture, then top with the shredded mozzarella. Return to the oven and bake for 5 to 7 minutes until the cheese is melted and bubbly. Done when melted and bubbly, 160°F.

Nutrition

Ingredients

Instructions

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