NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushrooms

6 oz Ground turkey

0.25 cup Plain Greek yogurt

1 cup Fresh spinach

1 tsp Olive oil

0.5 oz Feta cheese

1 clove Garlic

1 tbsp Fresh parsley

1 tbsp Fresh chives

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.

• 2

  Clean the portobello mushrooms with a damp cloth, remove the stems, and scrape out the gills with a spoon.

• 3

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

• 4

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

• 5

  In a medium bowl, combine the turkey mixture with the Greek yogurt, chopped parsley, chives, sea salt, and black pepper.

• 6

  Spoon the creamy herb and turkey mixture evenly into the mushroom caps and place them on the prepared baking sheet.

• 7

  Sprinkle the crumbled feta cheese over the top of each stuffed mushroom.

• 8

  Bake for 15 to 20 minutes until the mushrooms are tender and the topping is golden and fragrant.