NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushrooms

6 oz Ground turkey

0.5 cup Nonfat Greek yogurt

1 tbsp Feta cheese

1 cup Fresh spinach

1 tsp Olive oil

1 clove Garlic

0.25 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 (200°C) and line a baking sheet with parchment paper for easy cleanup.

• 2

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

• 3

  Heat the olive oil in a large skillet over medium heat and add the ground turkey and minced garlic.

• 4

  Cook the turkey until it is fully browned and crumbled, then stir in the chopped fresh spinach until it is just wilted.

• 5

  Remove the skillet from the heat and allow the mixture to cool for a few minutes before transferring to a mixing bowl.

• 6

  Fold the Greek yogurt, feta cheese, dried oregano, sea salt, and black pepper into the turkey mixture until well combined.

• 7

  Place the mushroom caps on the baking sheet and fill each one generously with the creamy turkey mixture.

• 8

  Bake for 18-20 minutes until the mushrooms are tender and the filling is heated through and set.

• 9

  Garnish with chopped fresh parsley and serve immediately while warm.