NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushrooms

3 oz Ground turkey

0.5 cup Non-fat Greek yogurt

1 cup Fresh spinach

2 tbsp Grated parmesan cheese

1 tsp Extra virgin olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh thyme

PREPARATION

• 1

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

• 2

  Gently wipe the mushroom caps clean, remove the stems, and brush the outsides with the extra virgin olive oil.

• 3

  In a non-stick skillet over medium-high heat, cook the ground turkey until browned and cooked through, breaking it into small crumbles.

• 4

  Add the minced garlic, chopped fresh spinach, and fresh thyme to the skillet, sautéing for 2 minutes until the spinach is wilted.

• 5

  Remove the skillet from the heat and stir in the Greek yogurt, sea salt, and black pepper until the mixture is creamy and well-combined.

• 6

  Place the mushroom caps on the prepared baking sheet, gill-side up, and fill each generously with the turkey and spinach mixture.

• 7

  Top each mushroom with the grated parmesan cheese and bake for 15 to 20 minutes until the mushrooms are tender and the tops are golden brown.