Last week I decided that I was REALLY craving stuffed mushrooms. I wanted them and I wanted them now. Since I’m doing this wonderful Health and Happiness Cleanse, it became a challenge for me to come up with a really great and healthy way to indulge my craving. I’m making a concerted effort to eat as many veggies as possible as well as lean protein, with the least amount of additives! So I focused on veggies stuffed inside of veggies! And it truly came out to be one of the most flavorful and decadent dinners I’d ever made.
Grocery List:
- Big Portobello Mushrooms (for stuffing)
- 99% lean ground turkey breast
- 1 bag of baby spinach
- Crushed/Minced garlic
- Diced white onions
- Fresh Parmesan
- Balsamic Vinegar
- Garlic Powder
- Worcerstshire sauce
- Olive Oil
- Coconut Oil Spray
- Sea Salt
- Black Pepper
Directions:
Prep and Marinate the mushrooms first. This will make them taste the absolute BEST! Remove the stems and then drizzle about 1 to 2 tablespoons of extra virgin olive oil over the mushrooms, then douse them in balsamic vinegar. Sprinkle them with garlic powder, sea salt and black pepper and put them aside for now.
Now add 1 teaspoon of olive oil to a big saucepan, and a heaping amount of crushed garlic on medium heat. Saute that for a minute, then add the diced white onion. Cook that for 5 to 7 minutes, until the onions cook down and become soft and translucent. Next add the ground turkey, season with sea salt and black pepper. Break the turkey up with a big cooking spoon or spatula. While this is cooking, drizzle with a heavy hand worcestershire sauce and balsamic vinegar. Season with a bit more salt and pepper. Turn the oven on and pre-heat to 425 degrees fahrenheit.
Now add the bag of spinach, cook for a few minutes until it’s cooked down but not too soft. Grate some fresh parmesan cheese into the turkey and stir until it melts into it. Remove from the heat and let cool slightly. Once it’s cooled, stuff the portobello mushrooms with the mixture and grate some additional parmesan cheese on top. Pop them in the oven and cook until the mushrooms are soft between 15 to 20 minutes. Voila! I had a lot of leftover stuffing so I ate that for lunch too!
Marinated Mushrooms Pre Bake
Sauteeing the spinach with the turkey and onions
Grating fresh parmesan cheese
The amazing stuffed final product
Almost Faymous 