Ground Turkey and Spinach Stuffed Mushrooms

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Course Main Dish
Servings 4

Ingredients
  

  • 2 teaspoons Coconut oil
  • 4 large portobello mushroom caps cleaned and gills removed (gently scrape them out with a spoon)
  • 1 small onion diced
  • 2 teaspoons minced garlic
  • 1 pound ground turkey
  • Sea salt for seasoning
  • Black pepper for seasoning
  • Handful baby spinach leaves
  • 8 sun-dried tomatoes chopped

Instructions
 

  • Heat the coconut oil In a large skillet over medium-high heat, add the mushrooms gill-side down and let cook until softened, flipping halfway through, about 7 minutes in total. Set the mushrooms aside on a plate.
  • In the same skillet, sauté the onion and garlic until softened, about 3 minutes. Add the turkey and cook until it's cooked through, about 5 minutes. Season with salt and pepper and other seasonings of your choice
  • Remove the skillet from the heat and stir in the baby spinach leaves until wilted.
  • To assemble: Use a small spoon to scoop the filling into the mushroom caps, top with sun-dried tomatoes, and serve warm!

Notes

** SERVE WITH VEGGIE OF CHOICE) AND 1/2 SWEET POTATO PER PERSON or other carb of choice**
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