Turkey-Stuffed Portobello Mushrooms
by 8Fit
A simple and delicious low-carb recipe!
Ingredients:
4 portobello mushrooms (alternative: bell peppers)
2 tbsp coconut oil
6 sun-dried tomatoes
2 cups of raw spinach leaves
8 oz of ground turkey
Optional: 2 tsp of black pepper
Optional: a tiny bit of salt
4 portobello mushrooms (alternative: bell peppers)
2 tbsp coconut oil
6 sun-dried tomatoes
2 cups of raw spinach leaves
8 oz of ground turkey
Optional: 2 tsp of black pepper
Optional: a tiny bit of salt
Directions:
1. Pre-heat oven to 350°F (175°C)
2. Remove stems from mushrooms and scrape out gills with a spoon. Brush the bottom of the mushrooms with coconut oil. Place mushrooms, cap side down, on a baking sheet.
3. Roast mushrooms for 10 minutes until softened but still holding their shape.
4. While mushrooms are cooking, heat a pan over medium-high heat. Cook the turkey thoroughly by breaking it into smaller pieces as you stir (about 5-7 minutes). Add spinach, salt, and pepper, and mix in with turkey.
5. Chop sun-dried tomatoes and add to ground turkey.
6. Portion sausage mixture to mushrooms.
7. Bake another 10-12 minutes or until mushrooms are tender.
1. Pre-heat oven to 350°F (175°C)
2. Remove stems from mushrooms and scrape out gills with a spoon. Brush the bottom of the mushrooms with coconut oil. Place mushrooms, cap side down, on a baking sheet.
3. Roast mushrooms for 10 minutes until softened but still holding their shape.
4. While mushrooms are cooking, heat a pan over medium-high heat. Cook the turkey thoroughly by breaking it into smaller pieces as you stir (about 5-7 minutes). Add spinach, salt, and pepper, and mix in with turkey.
5. Chop sun-dried tomatoes and add to ground turkey.
6. Portion sausage mixture to mushrooms.
7. Bake another 10-12 minutes or until mushrooms are tender.
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