6large portobello mushroom caps,cleaned and gills removed (gently scrape it out with a spoon)
Handful of baby spinach leaves
6-8grape tomatoes,sliced (and roasted if you prefer)
Salt and pepper,to taste (Italian seasoning would be great too!)
In a large skillet over medium high heat, melt about 2 teaspoons of coconut oil. Place the mushrooms into the skillet and let cook until softened, about 5-7 minutes. Flip them halfway through. Set aside on a plate.
In the same skillet, add the onion and sauté until softened, about 3 minutes. Then add the ground turkey to the pan and break it up into small pieces with a spatula or wooden spoon. Cook until it’s all cooked through. Sprinkle salt and pepper and other seasonings, if using.
Remove from heat and add the baby spinach leaves. The residual heat should wilt the spinach easily.
To assemble: use a small spoon and scoop the turkey spinach filling into the caps of the mushrooms. Top with grape tomatoes. Serve warm!
Ground Turkey and Spinach Stuffed Mushrooms
Amount Per Serving (1 serving)
Calories 233Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Total Carbohydrates 7g 2%
Dietary Fiber 2g 8%
Protein 24g 48%
* Percent Daily Values are based on a 2000 calorie diet.