NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushrooms

6 oz Ground turkey

0.25 cup Plain Greek yogurt

1 cup Fresh baby spinach

1 tsp Extra virgin olive oil

1 tbsp Grated parmesan cheese

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Dried oregano

1 tsp Fresh parsley

PREPARATION

• 1

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

• 2

  Gently wipe the mushroom caps with a damp cloth, remove the stems, and use a spoon to carefully scrape out the dark gills.

• 3

  Finely chop the mushroom stems and mince the garlic clove.

• 4

  Heat the olive oil in a skillet over medium heat and sauté the ground turkey until it is browned and fully cooked.

• 5

  Add the chopped mushroom stems, minced garlic, and baby spinach to the skillet, cooking until the spinach is completely wilted.

• 6

  Remove the skillet from the heat and stir in the Greek yogurt, sea salt, black pepper, and dried oregano until the mixture is creamy.

• 7

  Place the mushroom caps on the prepared baking sheet and divide the turkey mixture evenly between them.

• 8

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

• 9

  Bake for 18 to 20 minutes until the mushrooms are tender and the tops are golden brown.

• 10

  Garnish with freshly chopped parsley before serving hot.