NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushrooms

6 oz Ground turkey

1 tbsp Olive oil

0.25 cup Greek yogurt

1 oz Feta cheese

1 cup Fresh spinach

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Dried oregano

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 scrape out the gills with a spoon.

• 3

  Brush the mushroom caps with 0.5 tbsp of olive oil and place them gill-side up on the baking sheet; roast for 10 minutes.

• 4

  While roasting, heat the remaining 0.5 tbsp of olive oil in a skillet over medium heat and sauté the ground turkey and minced garlic until browned.

• 5

  Stir in the chopped spinach and cook until wilted, then remove from heat and fold in the Greek yogurt, oregano, sea salt, and black pepper.

• 6

  Divide the turkey mixture evenly among the pre-roasted mushroom caps and sprinkle the crumbled feta cheese over the top.

• 7

  Return the stuffed mushrooms to the oven and bake for an additional 10 to 12 minutes until the cheese is slightly golden and bubbly.