NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushrooms

6 oz Ground turkey 93%

0.5 cup Non-fat Greek yogurt

1 tbsp Extra virgin olive oil

1 cup Fresh spinach

1 tbsp Grated parmesan cheese

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh thyme

PREPARATION

• 1

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

• 2

  Clean mushroom caps, remove stems, and brush with 0.5 tbsp olive oil and a pinch of sea salt.

• 3

  Place caps stem-side down on the baking sheet and roast for 10 minutes until slightly softened.

• 4

  While roasting, sauté ground turkey and minced garlic in the remaining olive oil over medium heat until browned.

• 5

  Stir in fresh spinach until wilted, then remove from heat and let cool for 2 minutes.

• 6

  Fold in Greek yogurt, fresh thyme, sea salt, and black pepper until the mixture is creamy and well combined.

• 7

  Flip the roasted mushroom caps over, spoon the turkey mixture into the centers, and sprinkle with parmesan cheese.

• 8

  Bake for an additional 10 minutes until the filling is set and the cheese is golden brown.