Marinated portobello with turkey skillet

Name: Marinated portobello with turkey skillet
Total time: 1200 s
Yield: 4 servings
Cuisine: American
Ingredients: 4 portobello mushroom caps; 1 lb ground turkey; 2 cups black beans; 1 bunch kale; 1 cup cooked quinoa; Yellow onion; Paprika to taste; Pepper to taste; Garlic salt to taste; Cayenne pepper to taste; Shredded pepper jack cheese; 1 bunch parsley; 1 jalapeño; 1/4 cup olive oil; 2 tbsp red wine vinegar; 1 lemon; 4 cloves garlic; 1/4 bunch cilantro; 1 tsp oregano

Devon Leasure @devonleasure

Marinated portobello with turkey skillet

Devon Leasure @devonleasure

Saved

Ingredients

20 mins

4 servings

4portobello mushroom caps
1 lbground turkey
2 cupsblack beans
1 bunchkale
1 cupcooked quinoa
Yellow onion
Paprika to taste
Pepper to taste
Garlic salt to taste
Cayenne pepper to taste
Shredded pepper jack cheese
Chimichurri marinade
1 bunchparsley
1jalapeño
1/4 cupolive oil
2 tbspred wine vinegar
1lemon
4 clovesgarlic
1/4 bunchcilantro
1 tsporegano

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Steps

20 mins

1

Heat olive oil in skillet to medium and throw in chopped yellow onion
2

Add ground turkey to skillet and brown
3

Add quinoa, black beans, and spices and cook for 5 mins
4

Combine all chimichurri ingredients in blender and blend until combined but still a little chunky
5

Preheat grill and pour 1/2 cup chimmichurri over mushroom caps. Let sit for as long as you’d like
6

Grill mushroom caps for 10 mins or until soft with grill marks
7

Serve skillet mixture over mushroom cap and top with remaining chimichurri and shredded cheese