NUTRITION

SERVINGS

INGREDIENTS

8 oz ground turkey

2 large portobello mushrooms

0.25 cup plain greek yogurt

1 cup fresh baby spinach

1 tsp olive oil

1 clove garlic

0.5 tsp dried oregano

0.5 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

  Gently wipe the portobello mushrooms clean and remove the stems, finely chopping the stems to use for the filling.

• 3

  In a large skillet over medium heat, add the olive oil and sauté the minced garlic and chopped mushroom stems for 2 minutes.

• 4

  Add the ground turkey to the skillet, breaking it apart with a spatula until fully browned and cooked through.

• 5

  Stir in the fresh baby spinach and cook until just wilted, then remove the skillet from the heat to cool slightly.

• 6

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

• 7

  Place the mushroom caps on the prepared baking sheet and divide the turkey mixture evenly among them.

• 8

  Roast in the oven for 15 to 20 minutes until the mushrooms are tender and the filling is hot.

• 9

  Garnish with fresh parsley before serving.