NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushrooms

6 oz Ground turkey

0.25 cup Greek yogurt

1 tbsp Parmesan cheese

1 tsp Olive oil

1 cup Fresh spinach

1 clove Garlic

2 tbsp Yellow onion

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh thyme

1 tsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Clean the portobello mushrooms with a damp cloth, remove the stems, and finely chop the stems to use for the filling.

• 3

  Brush the outer mushroom caps with olive oil and place them gill-side up on the prepared baking sheet.

• 4

  In a non-stick skillet over medium heat, sauté the onion, garlic, and chopped mushroom stems until they are soft and fragrant.

• 5

  Add the ground turkey to the skillet and cook until fully browned and crumbled.

• 6

  Stir in the fresh spinach and cook for 1 minute until just wilted, then remove the skillet from the heat.

• 7

  Fold in the Greek yogurt, sea salt, black pepper, fresh thyme, and fresh parsley until the mixture is creamy and well combined.

• 8

  Spoon the turkey filling into the mushroom caps, pressing down firmly, and top with a sprinkle of parmesan cheese.

• 9

  Bake for 18 to 20 minutes until the mushrooms are tender and the cheese on top is golden brown.