YOUR SOLIN GENERATED RECIPE
Creamy Herb-Stuffed Portobello Mushrooms
Portobello caps roasted until tender and filled with a savory herb-flecked turkey and Greek yogurt mixture that creates a velvety, satisfying bite.
INGREDIENTS
2 large portobello mushrooms
6 oz ground turkey
0.25 cup non-fat greek yogurt
1 tbsp grated parmesan cheese
1 tsp olive oil
2 clove 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
PREPARATION
Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
Carefully remove the stems from the portobello mushrooms and use a spoon to gently scrape out the dark gills; discard stems and gills.
In a medium skillet over medium heat, add the olive oil and sauté the finely diced yellow onion and minced garlic until translucent and fragrant.
Add the ground turkey to the skillet, seasoning with the dried oregano, sea salt, and black pepper. Cook until the turkey is fully browned and cooked through.
Remove the skillet from the heat and let it cool slightly for two minutes before stirring in the Greek yogurt and chopped fresh parsley until the mixture is creamy and well-combined.
Place the mushroom caps on the prepared baking sheet, gill-side up, and divide the turkey mixture evenly between the two caps.
Sprinkle the grated parmesan cheese over the top of the filling.
Bake for 15-20 minutes until the mushrooms are tender and the cheese on top is lightly golden.