NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushroom caps

6 oz Ground turkey

0.25 cup Plain Greek yogurt

1 tsp Olive oil

1 tbsp Parmesan cheese

1 cup Fresh spinach

1 clove Garlic

0.25 cup Yellow onion

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Wipe the portobello mushroom caps clean with a damp paper towel and gently remove the stems.

• 3

  Heat the olive oil in a large skillet over medium heat and sauté the diced yellow onion and minced garlic until translucent and fragrant.

• 4

  Add the ground turkey to the skillet, breaking it up with a spatula, and cook until fully browned.

• 5

  Add the fresh spinach to the turkey mixture and stir until the leaves are completely wilted.

• 6

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

• 7

  Place the mushroom caps on the prepared baking sheet and divide the turkey mixture evenly into the center of each cap.

• 8

  Sprinkle the parmesan cheese over the top of the stuffed mushrooms.

• 9

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

• 10

  Garnish with chopped fresh parsley before serving.