NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushroom caps

8 oz Ground turkey (93% lean)

1 tsp Extra virgin olive oil

1 cup Fresh baby spinach

0.25 cup Plain non-fat Greek yogurt

1 clove Garlic

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Wipe the mushroom caps clean with a damp cloth, remove the stems, and place them gill-side up on the prepared baking sheet.

• 3

  Heat the olive oil in a large skillet over medium-high heat and add the ground turkey, breaking it up with a spatula until browned and cooked through.

• 4

  Add the minced garlic and fresh spinach to the skillet, sautéing for 2 minutes until the spinach is completely wilted.

• 5

  Remove the skillet from the heat and stir in the Greek yogurt, chopped parsley, sea salt, black pepper, and dried oregano until a creamy filling forms.

• 6

  Divide the turkey mixture evenly between the two mushroom caps, pressing down slightly to pack the filling.

• 7

  Bake for 15 to 20 minutes until the mushrooms are tender and the tops are lightly golden.