NUTRITION

SERVINGS

INGREDIENTS

2 whole Portobello mushrooms

6 oz Ground turkey

0.25 cup Non-fat Greek yogurt

1 large Egg

1 cup Fresh spinach

1 tbsp Parmesan cheese

1 tsp Olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

1 tsp Fresh thyme

PREPARATION

• 1

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

• 2

  Clean the portobello mushrooms with a damp cloth, remove the stems, and gently scrape out the gills with a spoon.

• 3

  Mince the garlic and finely chop the fresh parsley and thyme.

• 4

  In a medium skillet over medium heat, add the olive oil and sauté the ground turkey and garlic until the turkey is browned and cooked through.

• 5

  Add the fresh spinach to the skillet and stir until just wilted, then remove from heat and let cool slightly.

• 6

  In a mixing bowl, whisk the egg and then stir in the Greek yogurt, sea salt, black pepper, parsley, and thyme.

• 7

  Fold the turkey and spinach mixture into the yogurt mixture until well combined.

• 8

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

• 9

  Sprinkle the parmesan cheese over the top of the filling.

• 10

  Bake for 20-25 minutes until the mushrooms are tender and the topping is golden brown and set.