Cheesy Spinach & Turkey-Stuffed Portobello Mushrooms
Turkey, sautéed spinach, savory cheese, and a perfectly baked egg inside roasted portobello caps, finished with fresh parsley and a touch of olive oil.
Ingredients
2 large portobello mushroom caps, stems removed
1 tbsp butter (for sautéing)
¾ cup ground turkey (preferably thigh meat)
1 cup fresh spinach, chopped
¼ tsp sea salt
¼ tsp black pepper
¼ tsp garlic powder
¼ tsp smoked paprika
2 small eggs
¼ cup grated Parmesan cheese (or Pecorino Romano)
1 tbsp fresh parsley, finely chopped (for garnish)
1 tsp extra virgin olive oil (for finishing)
Macronutrients
Protein: 45g
Fat: 35g
Carbs: 7g
Preparation
Prepare Mushrooms: Preheat oven to 375°F (190°C). Clean mushroom caps with a damp cloth and remove the gills with a spoon for extra space.
Cook Turkey and Spinach: In a skillet over medium heat, melt butter and sauté ground turkey until browned, about 5–6 minutes. Add chopped spinach, sea salt, black pepper, garlic powder, and smoked paprika to the turkey. Cook until spinach is wilted, about 2–3 minutes.
Bake the Mushrooms: Place mushroom caps on a parchment-lined baking sheet. Spoon the turkey-spinach mixture generously into each cap, creating a small well in the center. Carefully crack an egg into each well. Sprinkle Parmesan cheese over the filling and around the egg without covering the yolk. Bake for 15–18 minutes, or until egg whites are set but yolks remain slightly runny.
Serve: Garnish with chopped parsley and drizzle a little olive oil over the top before serving.
Sub
20 Russian kb swing (35#)
20 kb snatch (35#)
10/arm
Time: 8:12