NUTRITION

SERVINGS

INGREDIENTS

2 large portobello mushrooms

6 oz ground turkey

0.25 cup Greek yogurt

1 tbsp parmesan cheese

0.5 tbsp olive oil

1 clove garlic

1 cup spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

PREPARATION

• 1

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

• 2

  Clean the portobello mushrooms with a damp cloth, remove the stems, and carefully scrape out the dark gills using a spoon.

• 3

  Heat the olive oil in a large skillet over medium heat and add the minced garlic, sautéing until fragrant.

• 4

  Add the ground turkey to the skillet, seasoning it with sea salt, black pepper, and dried oregano.

• 5

  Cook the turkey until it is fully browned and cooked through, breaking it into small crumbles with a spatula.

• 6

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

• 7

  Allow the turkey mixture to cool slightly before folding in the Greek yogurt until the filling is creamy and well combined.

• 8

  Place the mushroom caps on the prepared baking sheet and fill each one generously with the turkey and spinach mixture.

• 9

  Sprinkle the grated parmesan cheese evenly over the top of the stuffed mushrooms.

• 10

  Bake for 15 to 20 minutes until the mushrooms are tender and the parmesan topping is golden and bubbly.