Turkey Triumph Stuffed Portobello Mushrooms

Ingredients:

• 4 large Portobello mushrooms
• 400 grams of lean turkey mince
• 1/2 cup of quinoa
• 1 red bell pepper, chopped
• 1 onion, chopped
• 1 garlic clove, minced
• 3 tbsp of olive oil
• 1 tsp of Italian seasoning
• Salt and pepper to taste
• 2 tbsp of finely chopped fresh parsley
• 1/4 cup grated Parmesan
• 2 tbsp of soy sauce

Cooking Instructions:

1. Preheat your oven to 200°C (392°F).
2. Remove the stems from the mushrooms. With a spoon, scrape out the gills and discard. Place the mushrooms topside down on a baking sheet.
3. Over medium-high heat, sauté the onions and bell pepper in 1 tbsp of olive oil until softened. Add the garlic and sauté for one more minute.
4. Add the turkey mince to the pan and cook until it’s no longer pink. Pour 1 tbsp of soy sauce over the turkey, then add the Italian seasoning, salt, and pepper. Stir well.
5. Prepare your quinoa as per package instructions. Mix cooked quinoa into the pan with the turkey.
6. Stuff each mushroom with the turkey and quinoa mixture. Drizzle the remaining olive oil over the tops. Sprinkle on the grated Parmesan.
7. Bake for about 20 minutes, or until the mushrooms are cooked and the cheese is golden and crispy.
8. Finish with a sprinkle of fresh parsley on top.

Nutrition Content per Serving (1 stuffed mushroom):

• Calories: 345 kcal
• Protein: 30 g
• Fat: 16 g
• Carbs: 22 g

Plating:

Center your Turkey Triumph Stuffed Portobello on a sleek, white plate for a modern look. Garnish the plate with a drizzle of balsamic reduction or your sauce of preference on the side. A few sprigs of the leftover parsley on plate add a pop of green color. The dark mushroom and golden, crispy cheese should stand out, looking hearty and appetizing. The plate should express freshness, heartiness, and triumph over routine meals. Enjoy this high protein, low carbohydrate meal!