NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushroom caps

8 oz Ground turkey 93% lean

0.5 tbsp Extra virgin olive oil

1 cup Fresh spinach

0.25 cup Plain Greek yogurt

1 clove Garlic

0.5 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 small baking sheet with parchment paper.

• 2

  Gently wipe the mushroom caps clean with a damp paper towel and remove the stems. Use a spoon to carefully scrape out the dark gills.

• 3

  In a large skillet over medium-high heat, add the olive oil and ground turkey. Cook until the turkey is browned and crumbled, about 5-7 minutes.

• 4

  Add the minced garlic and chopped spinach to the skillet, sautéing for 2 minutes until the spinach is fully wilted.

• 5

  Remove the skillet from the heat. Stir in the dried oregano, sea salt, black pepper, and Greek yogurt until the mixture is well combined and creamy.

• 6

  Place the mushroom caps on the prepared baking sheet, gill-side up. Divide the turkey mixture evenly between the two caps, pressing down slightly to pack the filling.

• 7

  Bake for 15-20 minutes until the mushrooms are tender and the filling is heated through.

• 8

  Garnish with freshly chopped parsley before serving warm.