NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushrooms

6 oz Ground turkey

0.25 cup Non-fat Greek yogurt

1 cup Fresh spinach

1 tbsp Grated parmesan cheese

0.5 tbsp Olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Gently wipe the portobello mushrooms clean with a damp cloth and remove the stems, then brush the outsides with a tiny bit of olive oil.

• 3

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

• 4

  Add the fresh spinach to the skillet and cook for 1-2 minutes until wilted, then remove the pan from the heat.

• 5

  Stir in the non-fat Greek yogurt, sea salt, black pepper, and dried oregano until the mixture is creamy and well combined.

• 6

  Spoon the turkey mixture evenly into the mushroom caps and sprinkle the grated parmesan cheese over the top.

• 7

  Bake for 15 to 20 minutes until the mushrooms are tender and the cheese is golden and bubbling.