NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushrooms

8 oz Ground turkey

0.25 cup Plain Greek yogurt

1 cup Fresh spinach

1 clove Garlic

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Dried oregano

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Clean the portobello mushrooms by wiping them with a damp cloth, remove the stems, and brush the outer caps lightly with olive oil.

• 3

  Place a skillet over medium heat and cook the ground turkey until fully browned, breaking it into small crumbles as it cooks.

• 4

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

• 5

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

• 6

  Spoon the turkey and spinach filling generously into the cavity of each mushroom cap.

• 7

  Bake for 15 to 20 minutes until the mushrooms are tender and the filling is heated through.

• 8

  Garnish with freshly chopped parsley and serve immediately.