NUTRITION

SERVINGS

INGREDIENTS

2 large portobello mushrooms

8 oz ground turkey

0.5 tsp olive oil

1 cup fresh spinach

1 clove garlic

0.5 oz goat cheese

2 tbsp plain Greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

0.5 tsp dried oregano

PREPARATION

• 1

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

• 2

  Wipe the mushrooms clean with a damp cloth, remove the stems, and finely chop the stems to include in the filling.

• 3

  Heat the olive oil in a large skillet over medium heat and sauté the ground turkey, chopped mushroom stems, and minced garlic until the turkey is fully browned.

• 4

  Add the fresh spinach to the skillet and stir until just wilted, then remove the pan from the heat.

• 5

  In a small bowl, combine the turkey mixture with goat cheese, Greek yogurt, sea salt, black pepper, parsley, and oregano until the texture is creamy.

• 6

  Place the mushroom caps on the baking sheet and spoon the turkey and cheese mixture generously into each cap.

• 7

  Bake for 15 to 20 minutes until the mushrooms are tender and the herb-flecked filling is slightly golden on top.