These are the perfect lunch or dinner option if you’re looking to use light and seasonal ingredients!

Prep Time10 minutes

Cook Time15 minutes

Total Time25 minutes

Servings2

Calories 233kcal

Author: Julie Wampler

Ingredients

• 2 teaspoons coconut oil
• 6 large portobello mushroom caps, cleaned and grills removed (gently scrape it out with a spoon)
• 1 small onion, diced
• 1/2 pound ground turkey
• Handful of baby spinach leaves
• 6-8 grape tomatoes, sliced (and roasted if you prefer)
• Salt and pepper, to taste (Italian seasoning would be great too!)

Instructions

• In a large skillet over medium high heat, melt about 2 teaspoons of coconut oil. Place the mushrooms into the skillet and let cook until softened, about 5-7 minutes. Flip them halfway through. Set aside on a plate.
• In the same skillet, add the onion and sauté until softened, about 3 minutes. Then add the ground turkey to the pan and break it up into small pieces with a spatula or wooden spoon. Cook until it’s all cooked through. Sprinkle salt and pepper and other seasonings, if using.
• Remove from heat and add the baby spinach leaves. The residual heat should wilt the spinach easily.
• To assemble: use a small spoon and scoop the turkey spinach filling into the caps of the mushrooms. Top with grape tomatoes. Serve warm!