NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushrooms

6 oz Ground turkey

0.25 cup Greek yogurt

1 tsp Olive oil

1 tbsp Parmesan cheese

1 clove Garlic

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

PREPARATION

• 1

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

• 2

  Clean the portobello mushrooms by wiping them with a damp cloth, then carefully remove the stems and scrape out the dark gills with a spoon.

• 3

  Mince the garlic and finely chop the fresh parsley.

• 4

  In a non-stick skillet over medium heat, add the olive oil and sauté the ground turkey with the minced garlic until the turkey is fully browned and cooked through.

• 5

  In a small mixing bowl, combine the cooked turkey, Greek yogurt, fresh parsley, sea salt, black pepper, and dried oregano until well mixed.

• 6

  Place the mushroom caps on the prepared baking sheet, gill-side up, and divide the turkey mixture evenly between the two caps.

• 7

  Sprinkle the grated parmesan cheese over the top of each stuffed mushroom.

• 8

  Bake for 15-20 minutes until the mushrooms are tender and the cheese topping is golden brown.

• 9

  Let rest for 2 minutes before serving to allow the juices to settle.