NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushroom caps

8 oz Ground turkey

0.25 cup Non-fat Greek yogurt

1 cup Fresh baby spinach

1 tbsp Fresh parsley

1 tsp Extra virgin olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

PREPARATION

• 1

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

• 2

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

• 3

  In a large skillet over medium heat, add the olive oil and minced garlic, sautéing for 1 minute until fragrant.

• 4

  Add the ground turkey to the skillet, breaking it apart with a spatula, and cook until fully browned and no longer pink.

• 5

  Stir in the fresh baby spinach and cook for 2 minutes until just wilted, then remove the skillet from the heat.

• 6

  Fold in the non-fat Greek yogurt, sea salt, black pepper, dried oregano, and chopped fresh parsley until the mixture is well combined.

• 7

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

• 8

  Bake in the oven for 15 to 20 minutes until the mushrooms are soft and the filling is heated through.