Ground Turkey and Spinach Stuffed Mushrooms
These are the perfect lunch or dinner option if you're looking to use light and seasonal ingredients!
Servings: 2
Ingredients
- 2 teaspoons coconut oil
- 6 large portobello mushroom caps cleaned and gills removed (gently scrape it out with a spoon)
- 1 small onion diced
- ½ pound (227 g) ground turkey
- Salt and pepper to taste (Italian seasoning would be great too!)
- Handful of baby spinach leaves
- 6-8 grape tomatoes sliced (and roasted if you prefer)
Instructions
- 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.2 teaspoons coconut oil, 6 large portobello mushroom caps
- 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.1 small onion, 1/2 pound ground turkey, Salt and pepper
- Remove from heat and add the baby spinach leaves. The residual heat should wilt the spinach easily.Handful of baby spinach leaves
- To assemble: use a small spoon and scoop the turkey spinach filling into the caps of the mushrooms. Top with grape tomatoes. Serve warm!6-8 grape tomatoes
Nutrition
Serving: 1 serving | Calories: 233 kcal | Carbohydrates: 7 g | Protein: 24 g | Fat: 13 g | Fiber: 2 g | Sugar: 4 g
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