NUTRITION

SERVINGS

INGREDIENTS

2 large portobello mushrooms

8 oz ground turkey (93% lean)

0.25 cup plain Greek yogurt

1 tsp olive oil

1 clove garlic

1 tbsp fresh parsley

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 cup fresh spinach

PREPARATION

• 1

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

• 2

  Carefully remove the stems from the portobello mushrooms and use a spoon to gently scrape out the dark gills; brush the outside of the caps with olive oil.

• 3

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

• 4

  Add the minced garlic, chopped spinach, dried thyme, sea salt, and black pepper to the skillet, sautéing for 2 minutes until the spinach is wilted.

• 5

  Remove the skillet from the heat and stir in the Greek yogurt and fresh parsley until the mixture is creamy and well combined.

• 6

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

• 7

  Bake for 15 to 20 minutes until the mushrooms are tender and the filling is hot and slightly golden on top.