NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushroom caps

6 oz Ground turkey

0.25 cup Plain Greek yogurt

2 tbsp Parmesan cheese

1 cup Fresh spinach

1 tsp Olive oil

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Clean the portobello mushroom caps with a damp cloth and gently remove the stems.

• 3

  In a skillet over medium heat, add the olive oil and ground turkey, cooking until browned and crumbled.

• 4

  Add the chopped spinach to the skillet and sauté for 1-2 minutes until wilted, then remove from heat.

• 5

  In a medium bowl, combine the cooked turkey and spinach with Greek yogurt, garlic powder, onion powder, oregano, salt, and pepper.

• 6

  Spoon the turkey mixture evenly into the mushroom caps and sprinkle with the parmesan cheese.

• 7

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

• 8

  Garnish with freshly chopped parsley before serving.