NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushrooms

4 oz Ground turkey

0.25 cup Plain Greek yogurt

1 oz Feta cheese

1 cup Fresh spinach

1 tsp Olive oil

1 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

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 clean with a damp cloth, remove the stems, and brush the outsides with olive oil.

• 3

  In a medium skillet over medium-high heat, cook the ground turkey until fully browned and no longer pink.

• 4

  Add the fresh spinach to the skillet and sauté for 1-2 minutes until it is completely wilted.

• 5

  Remove the skillet from the heat and stir in the Greek yogurt, feta cheese, dried oregano, garlic powder, sea salt, and black pepper.

• 6

  Spoon the turkey and herb mixture evenly into the mushroom caps and place them on the prepared baking sheet.

• 7

  Bake for 15 to 20 minutes until the mushrooms are tender and the filling is heated through.

• 8

  Sprinkle with freshly chopped parsley before serving for a bright finish.