YOUR SOLIN GENERATED RECIPE
Creamy Herb-Stuffed Portobello Caps
Roasted portobello mushrooms filled with a savory herb-flecked turkey and spinach mixture, finished with a velvety dollop of Greek yogurt.
INGREDIENTS
2 large Portobello mushroom caps
8 oz Ground turkey
1 cup Fresh baby spinach
0.25 cup Plain Greek yogurt
0.5 tbsp Extra virgin olive oil
1 clove Garlic
1 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 baking sheet with parchment paper.
Gently wipe the portobello caps clean with a damp paper towel and remove the stems.
Heat the olive oil in a large skillet over medium heat and add the minced garlic, sautéing until fragrant.
Add the ground turkey to the skillet, breaking it up with a spatula until fully browned and cooked through.
Stir in the fresh baby spinach and cook until just wilted, then season with oregano, sea salt, and black pepper.
Remove the skillet from the heat and fold in the Greek yogurt until the mixture is creamy and well combined.
Spoon the turkey mixture evenly into the mushroom caps and place them on the prepared baking sheet.
Bake for 15 to 18 minutes until the mushrooms are tender and the filling is heated through.