NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushrooms

6 oz Ground turkey

0.25 cup Non-fat Greek yogurt

1 cup Baby spinach

1 tsp Extra virgin olive oil

1 clove Garlic

1 tsp Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Clean the portobello mushrooms with a damp paper towel and carefully remove the stems to create a hollow cap.

• 3

  In a large skillet over medium heat, add the olive oil and sauté the minced garlic and ground turkey until the meat is fully browned and cooked through.

• 4

  Add the baby spinach to the skillet and cook for 1 minute until just wilted, then remove the pan from the heat.

• 5

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

• 6

  Spoon the turkey and spinach mixture evenly into the mushroom caps and place them onto the prepared baking sheet.

• 7

  Bake for 18 to 20 minutes until the mushrooms are tender and the filling is hot and slightly golden on top.