NUTRITION

SERVINGS

INGREDIENTS

7 oz ground turkey (93% lean)

2 large portobello mushroom caps

0.25 cup plain greek yogurt

1 cup fresh spinach

0.5 tbsp extra virgin olive oil

1 tbsp grated parmesan cheese

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Clean the mushroom caps with a damp cloth and remove the stems; brush the outsides with olive oil and place them gill-side up on the baking sheet.

• 3

  In a large skillet over medium heat, brown the ground turkey with minced garlic, sea salt, and black pepper until the meat is fully cooked.

• 4

  Stir the fresh spinach and dried oregano into the skillet, cooking for 1-2 minutes until the spinach is completely wilted.

• 5

  Remove the skillet from the heat and fold in the Greek yogurt until the turkey mixture is thoroughly combined and creamy.

• 6

  Spoon the turkey and spinach mixture evenly into the prepared mushroom caps and sprinkle the tops with grated parmesan cheese.

• 7

  Bake for 15-18 minutes until the mushrooms are tender and the parmesan topping is slightly golden and bubbly.