NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushroom caps

6 oz Ground turkey (93% lean)

1 tsp Extra virgin olive oil

0.25 cup Plain Greek yogurt

1 cup Fresh spinach

2 cloves Garlic

0.25 cup Yellow onion

1 tbsp Fresh parsley

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Grated parmesan cheese

PREPARATION

• 1

  Preheat oven to 400°F and line a baking sheet with parchment paper.

• 2

  Clean mushrooms with a damp cloth and remove stems; place caps on the baking sheet, gill-side up.

• 3

  In a skillet over medium heat, sauté the diced onion and minced garlic in olive oil until softened.

• 4

  Add the ground turkey to the skillet, breaking it into small crumbles until browned and cooked through.

• 5

  Stir in the fresh spinach, dried oregano, sea salt, and black pepper, cooking until the spinach is fully wilted.

• 6

  Remove the skillet from heat and fold in the Greek yogurt and fresh parsley until the mixture is creamy and well combined.

• 7

  Divide the turkey mixture evenly among the mushroom caps and top each with a sprinkle of grated parmesan.

• 8

  Bake for 15-20 minutes until the mushrooms are tender and the tops are beautifully golden.