NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushrooms

8 oz Ground turkey

0.25 cup Plain Greek yogurt

1 cup Fresh spinach

0.25 cup Yellow onion

1 clove Garlic

1 tsp Dried oregano

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Olive oil

PREPARATION

• 1

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

• 2

  Clean the portobello mushrooms with a damp paper towel, remove the stems, and gently scrape out the dark gills with a spoon.

• 3

  Finely dice the mushroom stems to be used in the filling mixture.

• 4

  Heat the olive oil in a large skillet over medium heat and sauté the diced onion, garlic, and mushroom stems until softened.

• 5

  Add the ground turkey to the skillet, breaking it apart with a spatula, and cook until it is completely browned and cooked through.

• 6

  Stir in the fresh spinach and cook for 1-2 minutes until the leaves are fully wilted.

• 7

  Remove the skillet from the heat and fold in the Greek yogurt, dried oregano, sea salt, and black pepper until the mixture is creamy.

• 8

  Spoon the turkey filling generously into the prepared mushroom caps and bake for 15-20 minutes until the mushrooms are tender.