NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushrooms

6 oz Ground turkey

0.25 cup Non-fat Greek yogurt

1 oz Feta cheese

1 cup Fresh spinach

1 tbsp Extra virgin olive oil

1 clove Garlic

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat oven to 400°F and line a baking sheet with parchment paper.

• 2

  Clean mushrooms and remove stems; brush caps with olive oil and place gill-side up on the sheet.

• 3

  In a skillet over medium heat, brown the ground turkey with minced garlic, salt, and pepper until cooked through.

• 4

  Stir in the chopped spinach until wilted, then remove from heat and let cool slightly.

• 5

  Fold in the Greek yogurt, dried oregano, and crumbled feta cheese into the turkey mixture.

• 6

  Spoon the creamy filling into the mushroom caps and bake for 15-20 minutes until the mushrooms are tender and the tops are golden.