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Turkey Stuffed Portobello Mushrooms

Preheat the oven to 375

 

In a skillet, over medium-high heat, sauté ground turkey and onion together for 10 minutes. Turn off the heat and stir in spinach, salsa, pesto and soy sauce. Cover and allow spinach to wilt.

 

Remove stems from both mushrooms. Place each mushroom upside-down on a large square of tinfoil. Divide ground turkey mixture evenly inside each mushroom. Top each mushroom with 1 tbsp. of cheese and wrap up in tinfoil.

 

Place mushrooms on a baking tray and cook in the oven for 20 minutes. Serve hot.

Ingredients:

1)

Large portobello mushrooms : 2

2)

lean ground turkey : 0.5 cup

3)

raw spinach : 1 cup

4)

salsa : 0.25 cup

5)

pesto : 2 teaspoon

6)

Bragg's soy sauce : 0.5 teaspoon

7)

goat cheee or feta : 2 tablespoon

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