NUTRITION

SERVINGS

INGREDIENTS

2 large portobello mushrooms

7 oz ground turkey

0.25 cup Greek yogurt

1 cup fresh spinach

1 tbsp parmesan cheese

1 tsp olive oil

1 tsp garlic powder

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.

• 2

  Gently wipe the portobello mushroom caps with a damp paper towel to remove any debris and carefully scoop out the gills using a spoon.

• 3

  Brush the outside of each mushroom cap with the olive oil and place them gill-side up on the baking sheet, roasting for 10 minutes until slightly softened.

• 4

  While the mushrooms roast, heat a non-stick skillet over medium-high heat and add the ground turkey, breaking it apart with a wooden spoon.

• 5

  Season the turkey with garlic powder, dried oregano, sea salt, and black pepper, cooking until the meat is no longer pink.

• 6

  Toss in the fresh spinach and stir for 1-2 minutes until it is completely wilted and incorporated into the meat mixture.

• 7

  Remove the skillet from the heat and allow it to cool for a minute before folding in the Greek yogurt to create a luscious, creamy texture.

• 8

  Divide the turkey and spinach mixture evenly between the pre-roasted mushroom caps and sprinkle the tops with parmesan cheese.

• 9

  Return the stuffed mushrooms to the oven and bake for an additional 8-10 minutes until the cheese is melted and the filling is heated through.