NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushrooms

5 oz Ground turkey

0.5 cup Non-fat Greek yogurt

1 oz Feta cheese

1 cup Fresh spinach

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Dried oregano

1 clove Garlic

PREPARATION

• 1

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

• 2

  Gently wipe the portobello mushrooms with a damp cloth, remove the stems, and scrape out the dark gills with a spoon.

• 3

  In a medium skillet over medium heat, add the olive oil and sauté the minced garlic for 30 seconds until fragrant.

• 4

  Add the ground turkey to the skillet, breaking it up with a spatula, and cook until browned and no longer pink.

• 5

  Stir in the fresh spinach and cook for 1 to 2 minutes until completely wilted, then remove the skillet from the heat.

• 6

  In a small bowl, combine the cooked turkey and spinach mixture with the Greek yogurt, dried oregano, sea salt, and black pepper.

• 7

  Place the mushroom caps on the prepared baking sheet and divide the creamy turkey filling evenly among them.

• 8

  Sprinkle the crumbled feta cheese over the top of each stuffed mushroom cap.

• 9

  Bake for 15 to 20 minutes until the mushrooms are tender and the cheese develops a light golden crust.