NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushrooms

8 oz Ground turkey

1 tsp Extra virgin olive oil

1 cup Fresh spinach

0.25 cup Plain Greek yogurt

1 clove Garlic

1 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 and line a baking sheet with parchment paper.

• 2

  Clean the portobello mushrooms by removing the stems and gently scraping out the gills with a spoon.

• 3

  In a large skillet over medium heat, add the olive oil and minced garlic, sautéing until fragrant.

• 4

  Add the ground turkey to the skillet and cook until browned, breaking it up with a spatula.

• 5

  Stir in the fresh spinach and cook until just wilted, then remove the pan from the heat.

• 6

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

• 7

  Spoon the filling generously into the mushroom caps and place them on the prepared baking sheet.

• 8

  Bake for 15 to 20 minutes until the mushrooms are tender and the filling is hot.

• 9

  Garnish with chopped fresh parsley before serving.