Stuffed Mushrooms

Preheat oven to 375°F. Clean mushroom caps with a damp paper towel and remove stems with a small spoon, creating a slight bowl. Lightly oil a baking sheet and arrange mushroom caps gill-side up.

Finely dice the onion and mince the garlic. If using fresh spinach or greens, chop finely and set aside.

In a large skillet over medium-high heat, warm 1 tbsp olive oil. Add onion and garlic, sauté until softened and fragrant, about 3–4 minutes.

Add your protein base (ground turkey, beef, or crumbled tempeh) and cook, breaking up with a spoon, until lightly browned, about 5–6 minutes. Drain excess fat if needed.

Stir in breadcrumbs, cheese, herbs or spice blend, chopped spinach (if using), and lemon juice. Add lightly beaten egg white to bind. Season with salt and pepper to taste. Remove from heat and let cool slightly.

Spoon filling generously into each mushroom cap, mounding slightly. Drizzle the remaining 1 tbsp olive oil over the tops.

Bake for 20–25 minutes, until mushroom caps are tender and filling is golden and heated through. Serve warm or at room temperature.