NUTRITION

SERVINGS

INGREDIENTS

2 large caps Portobello mushroom caps

6 oz Ground turkey (93% lean)

0.25 cup Non-fat Greek yogurt

2 tbsp Grated parmesan cheese

1 cup Fresh spinach

0.5 tbsp Extra virgin olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh thyme

1 tsp Fresh rosemary

PREPARATION

• 1

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

• 2

  Clean the mushroom caps with a damp cloth, remove the stems, and brush the outsides with olive oil.

• 3

  Place the mushroom caps on the baking sheet, gill-side up, and season lightly with a pinch of salt and pepper.

• 4

  In a skillet over medium heat, cook the ground turkey until browned and crumbled.

• 5

  Add the minced garlic, chopped spinach, thyme, and rosemary to the skillet, sautéing until the spinach is wilted.

• 6

  Remove the skillet from the heat and stir in the Greek yogurt and 1 tablespoon of parmesan cheese until well combined.

• 7

  Divide the turkey mixture evenly between the mushroom caps and sprinkle the remaining parmesan on top.

• 8

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